Award Winning Caribbean Rum Ribs

The Rib Fest is an annual competition at our neighborhood Fourth of July party. I'm proud to say that my ribs won for the second year in a row! The ribs were critiqued by a three judge panel and scores were based on presentation, taste/flavor and tenderness/texture. Although the ribs were the center of attention, everyone also brought a few dishes to share. We ended up with a ton of delicious food and we were able to sample the competition's secret rib recipes. I also served my Italian Orzo Salad and the classic dirt for dessert recipe with a twist (made with vanilla cookies and mixed berries). This Caribbean Rum Rib recipe was packed full of flavor and just the right choice for a Fourth of July barbecue!

Award Winning Caribbean Rum Ribs Recipe

Adapted from Better Homes and Gardens

Ingredients:
2 racks baby back ribs
Dry rub
Mango mop sauce
Caribbean sauce

Dry Rub Ingredients:
1 tbsp. salt
1 tbsp. packed light brown sugar
1 1/2 tsp. dry mustard
1 1/2 tsp. hot chili powder
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. ground allspice
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground black pepper

Mango Mop Sauce Ingredients:
1/2 cup mango nectar (found in the international food aisle in a can)
1 tbsp. apple cider vinegar
1/2 tsp. reserved dry rub

Caribbean Sauce Ingredients:
1/2 cup onion, minced
1 tbsp. vegetable oil
1 cup Sweet Baby Ray's Original Barbecue Sauce
3/4 cup mango nectar
1/4 cup rum (I used Bacardi)
2 tbsp. honey
Remaining reserved dry rub

Remove the membrane from the back of the ribs. To make the dry rub, combine all dry rub ingredients in a small bowl. Set aside 2 1/2 tbsp. of mixture. Evenly sprinkle the dry rub over the ribs and rub into the meat with your fingers until well coated. Wrap tightly in plastic wrap and refrigerate overnight.

Preheat oven to 275 degrees. For the mango mop sauce, combine mango nectar, apple cider vinegar and 1/2 tsp. of the reserved rub in a small bowl and whisk together. Place the ribs on a foil lined baking sheet. Brush the mango mop sauce evenly over the ribs. Wrap aluminum foil tightly over baking sheet. Place in the oven and bake for 2 1/2 hours.

To prepare the Caribbean sauce, heat oil in a saucepan over medium heat. Add onions and sauté until tender. Stir in barbecue sauce, mango nectar, rum, honey and remaining reserved dry rub. Bring to a boil. Reduce heat and simmer for 20 minutes or until desired consistency is reached, stirring occasionally.

Remove ribs from oven and transfer to a medium-hot preheated grill. Brush with Caribbean Sauce and grill for 20 minutes. Serve ribs immediately with remaining Caribbean Sauce on the side.