top of page

Sweet N’ Hot Ginger Rum Baby Back Ribs

Notes: The rub and BBQ sauce used here comes from a variation of two recipes that I combined to create a BBQ sauce with a Caribbean twist. It makes for a unique flavour that is both good to eat and a good conversation piece. Eat up and enjoy and post some photos and/or comments on my Nicole’s Table Facebook page!

The Dry Rub...

  • 2 Tablespoons ground ginger

  • 1 Teaspoon salt

  • 1 Teaspoon black pepper

Combine the ingredients in a small bowl and use a fork or a whisk to mix the ingredients well. If you have any rub left over, keep it in an airtight container.

The Ribs...

  • 3 Slabs baby back pork ribs (about 5 1/2 lb.)

Rinse and pat the ribs dry. If you want to make the ribs more tender, remove the thin membrane from the back of ribs by by slicing it with a knife and then pulling it off.

Massage the dry rub into meat, covering all sides. Wrap ribs tightly with plastic wrap, a zip-lock freezer bag, or a covered baking dish, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove from plastic wrap or bags. ;-)

Should you choose to slow roast the ribs, preheat the oven to 300. Keep the rack intact and rub both sides with the spice rub. On a broiling pan place the ribs meat side up and roast for 2 and a half hours rotating the pan every 1/2 hour. The ribs will sizzle gently as they cook and should become tender after cooking for 2 hours.

After 2 hours, check to see if the ribs are almost done. Go ahead and start basting with the Ginger Rum BBQ sauce. To test if the ribs are ready, pick up the center of the ribs with tongs. If the ends of the rack flop down, then the ribs should be cooked through. Take the ribs out of the oven and let them sit for 10 minutes, and then slice individually or in 2-3 rib chunks. Arrange on a serving platter, touch up with BBQ sauce, and garnish.

Cut and serve the ribs with remaining Ginger Rum BBQ Sauce.

The Sauce...

  • 1 8-oz. bottle chili garlic sauce

  • 2 Cups ketchup

  • 1/3 Cup firmly packed dark brown sugar

  • 1/2 Cup of dark rum (Meyers is usually an easy choice, but I use Cavalier in Antigua)

  • 1 Teaspoon ground ginger

  • 1 Teaspoon pepper

Combine all the ingredients in a saucepan over medium-high heat, mix and bring to a boil, then reduce the heat, and let simmer for 30 minutes. This sauce is what will give your ribs an extra bang of flavour when you serve them. While I am using Meyers Rum, you can try other dark rums. Some of the sweet rums such as an El Dorado 8 or 12 are good options.


4-5 if you do half a rack or so per serving.


Related Posts

See All


Commenting has been turned off.
bottom of page