Costillas de Cochinos (or Cuba Libribs)

Courtesy of Adam

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 300^OF.

- 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 300^OF for 1 hour.

- Reduce heat to 200^OF 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.