Rum and Mustard BBQ Pork Ribs

These are the most succulent, flavorful pork ribs. Seasoned with a dry rub, they are oven roasted and then grilled with a rum and mustard BBQ sauce.

📝 Ingredients

• 2 3-pound each racks of pork ribs
• 3 tablespoons paprika
• 1/3 cup brown sugar
• 2 teaspoons coarse sea salt
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 3 tablespoons onion (finely chopped)
• 2 tablespoons scallions (finely chopped)
• 1 garlic clove (crushed)
• 1/3 cup tomato paste
• 3 tablespoons apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons Dijon mustard
• 1/3 cup water
• 3 tablespoons rum

👨‍🍳 Instructions

1. 1Preheat the oven to 250˚F.
2. 2In a bowl, combine the ingredients for the dry rub: paprika, 2 tablespoons of brown sugar, salt, cumin, cinnamon, black pepper and red pepper flakes.
3. 3Dry the ribs with paper towels, peel the thin membrane that covers the bone side and discard it. Cut the rack into 2 pieces.
4. 4Place the ribs in an aluminum foil covered baking sheet.
5. 5Season the ribs on both sides, with the dry rub. Be as generous as you can on the meat side.
6. 6Cover the ribs with aluminum foil and seal them.
7. 7Bake for 1½ hour until the meat thermometer marks 155˚F-160˚F.
8. 8In the meantime, in a small pot over medium heat, add the oil and sauté the onion, scallion and garlic, until wilted, about 5 minutes.
9. 9Add the tomato paste, vinegar, Worcestershire sauce, the rest of the sugar, mustard, water and rum, stir and bring to boil.
10. 10Once it boils, reduce the heat and simmer for 10 minutes. Reserve.
11. 11Preheat a charcoal grill.
12. 12Place the cooked ribs on the grill, over indirect fire and brush them both sides, with abundant rum and mustard BBQ sauce.
13. 13Grill covered for 5 minutes.