HONEY GLAZED BABY BACK RIBS IN RUM MARINADE

I think this makes my fifth rib post! I can’t help it, I love ribs and especially pork ribs, and especially baby back ribs. Oh and I love rum as well. In fact I invent recipes that allow me to eat rum for those times when it isn’t appropriate to drink it. But I digress.

I have utilized several different methods of cooking ribs over the years but I find this process to produce consistently great tasting, scrumpty, moist, tender ribs with relative ease, regardless of how you season them. I call this winning rib cooking process the Rib MBG process. M stands for marinate. We all know that marinating meats helps to tenderize and add flavor. The B stands for braise which obviously means to roast the meat covered and with some type of liquid to keep the meat moist. This can be done in the oven or a smoker, but I use my oven most often. And G stands for glaze. I usually throw the ribs onto a hot grill to glaze them but you can perform this step in the oven as well.

Follow the process below and experiment with the marinade and glaze, etc. and you will be surprised how easy, fantastic baby back ribs can be to cook. This is optional, but I like to pre-cut my ribs aprt sometimes to help them cook just a bit quicker but this is a matter of preference.

INGREDIENTS:

for the ribs & marinade

• 2 full racks baby back ribs, cut into individual ribs and the in half lengthwise (optional)
• 1/4 cup soy sauce
• 1/4 cup dark rum
• 2 tablespoons fresh grated ginger
• 2 teaspoons fresh ground white pepper
• 2 teaspoon sesame seed oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg (fresh grated is best)

for the honey glaze

• 1/4 cup honey
• 2 tablespoons HOT water
• 2 tablespoons sugar
• 1/2 cup fresh lime juice
• 1/4 soy sauce
• 1/4 cup Asian fish sauce
• 1/4 cup red pepper flakes
• 1/4 cup fresh chopped cilantro

PREPARATION:

1. Mix the marinade ingredients together then add the ribs to a large freezer bag and pour in the marinade. Marinate the ribs in the fridge for at last 4 hours but overnight is best. Be sure to take them out of the fridge and allow them to sit at room temperature for 15 minutes or so before braising.

2. Meanwhile we will make the glaze. Mix the hot water with the honey in medium sized bowl and whisk until the honey gets breaks up. Now add the remaining ingredients and whisk until the sugar dissolves.

3. Preheat your oven to 300°F. This is kind of tricky as you may not have the exact same sized pan and baking racks so you may need to improvise. Take a large baking pan with sides 1 1/2 inch high and place a couple of baking racks into it to help elevate the ribs. Place the ribs onto the racks (meat side up) being sure to space them out just a bit. Now pour about 1/4 cup of the leftover marinade into the bottom of the pan and then add enough water to fill about 1 inch of the baking pan. (see the picture above) Next wrap the pan of ribs tightly in foil and roast for bout 1 1/2 to 2 hours or, until very tender.

Pro Tip: You could prep up to this point and simply cover everything. Then when your guests arrive proceed to the next step. You could even do this the day before but with diminishing results as the ribs may lose some moisture in the fridge overnight.

  4. Now fire up the grill to high heat and toss the ribs in the glaze. Throw them on the grill for a few minutes per side and constantly baste them with the glaze. Be careful not to burn them or the sugary glaze. Serves the ribs with the remaining glaze as a dipping sauce.

via:http://chilicheesefries.net/honey-glazed-baby-ribs-rum-marinade/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Chilicheesefries+%28Chili+Cheese+Fries%29