Ingredients:
2 racks of baby back ribs
1 small white onion, sliced
4 cloves of garlic, chopped
2 limes, juiced, with rinds reserved
2 ounces white rum*
4 ounces spiced rum*
2 cans Coca Cola
1/2 cup ketchup
1/3 cup brown sugar
1 tbsp Worchestershire sauce
Hot sauce (we use the Chipotle Pepper Tabasco)
salt and pepper
Rub:
5 parts brown sugar
3 parts chili powder
1 part garlic powder
1/2 part ground thyme
1/4 part cayenne
1/4 part allspice
* As this is a Vincentz family recipe, it is assumed that there is a variety of liquor on hand. If you have no rum and must go to the store, just get a small bottle of Captain Morgan and call it a day.
- Generously season ribs with salt, pepper and lots of rub.
- Top with sliced onion, garlic and lime rinds.
- Individually seal each rack in an aluminum foil packet.
- Leave in the refrigerator overnight or let stand at room temperature for 2-4 hours. (Yes, we realize the second option isn't necessarily "healthy".)
- Preheat the oven to 300OF.
- Open an edge of each foil packet and add 1 ounce lime juice, 2 ounces white rum, 2 ounces spiced rum, and 1/2 a can of Coca Cola.
- Seal packets, shake around to cover ribs, and stick in the oven at 300OF for 1 hour.
- Reduce heat to 200OF for 2 hours.
- Take packets out of the oven and let cool.
- Slice open one end of each packet and drain the liquid into a sauce pan.
- Add ketchup, brown sugar, 1 - 2 shots of rum, Worchestershire sauce, hot sauce to taste, salt, pepper and 9 ounces of Coke. Give it a taste and add more of whatever you think it might need (i.e. pepper, hot sauce)
- Reduce liquid by half (until it's good and saucy).
- Cut ribs into chunks (3 - 4 ribs per chunk), and dunk the chunks individually into the sauce.
- Grill for about 4 minutes a side (they're already cooked, you just want to carmelize the sauce).
- Serve with the rest of the sauce on the side.
