Yield: 1 servings
|1 tablespoon||Black pepper|
|2 tablespoons||Dark brown sugar|
|1 tablespoon||Onion powder|
|2 teaspoons||Cayenne pepper; (or to taste)|
|1 tablespoon||Chili powder|
|¼ teaspoon||Ground cloves|
|1 tablespoon||Ground cumin|
|2 tablespoons||Olive oil|
|1 cup||Dark molasses|
|1 small||Onion chopped|
|3 cups||Orange juice|
|2 \N||Cloves garlic chopped|
|3 tablespoons||Cracked black pepper|
|½ cup||Dark rum|
This is a little time consuming but it is worth it.
Soak the pork ribs (4#'s) overnight in one gallon of water with 1c of apple cider vinegar and a few bay leaves.
Pat dry and remove membrane from back of ribs. coat ribs on both sides with spice mixture.
Slow cook on grill 2-3 hrs. 20 min before taking the ribs off the grill coat with glaze
On stove heat 2T olive oil in a small saucepan over medium heat until almost smoking add onion saute until soft add garlic and cook 2 min. Add rum reduce until completely dry. Add molasses, orange juice and pepper, salt to taste and cook until reduced to 1 cup about 15-20 min. remove from heat and cool to room temp.
Posted to CHILE-HEADS DIGEST by "Gary Sinnen" <garysinnen@...> on Nov 30, 1999, converted by MM_Buster v2.0l.