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Rum-Glazed Spare Ribs

Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep time 10 mins
Cook time 2 hrs, 30 mins
Yield Serves 8

Ingredients

  • 1 rack spare ribs (3 to 4 lb.)
  • 2 tablespoons vegetable oil
  • 1 tablespoon dark brown sugar
  • 2 teaspoons paprika
  • 1 tablespoon cumin
  • 2 teaspoons pepper
  • 1 tablespoon salt
  • 1 cup dark rum
  • 1/4 cup sugar
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • Barbecue sauce, optional

Nutrition Information

  • calories 726
  • fat 51 g
  • satfat 18 g
  • protein 34 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 155 mg
  • sodium 1071 mg

How to Make It

  1. Preheat oven to 350°F. Trim excess fat off ribs and brush both sides with vegetable oil. In a bowl, mix brown sugar, paprika, cumin, pepper and salt. Rub mixture evenly over ribs. Place ribs in a large roasting pan and pour in 1 cup water. Cover with aluminum foil and bake until tender, 1 1/2 hours.

  2. In a small pan, mix rum, sugar, tomato paste, Worcestershire sauce and Tabasco. Bring to a boil over medium heat; cook for 5 minutes, stirring occasionally. Remove foil from roasting pan, pour off all but 1/2 cup of liquid in pan and pour rum mixture over ribs. Return pan to oven and continue baking, uncovered, turning ribs several times and basting with liquid in pan, until meat starts to pull away from bones and is very tender, about 1 hour. Add a little water as necessary to prevent scorching.

  3. Let ribs rest on a cutting board for 5 minutes. Slice into individual portions and serve hot with barbecue sauce on the side, if desired.