Rum Runner Ribs


 This recipe serves 8


  • ½ cup Chili Sauce (Heinz)
  • ½ cup Ketchup (Heinz)
  • ½ cup canned crushed pineapple with juice Pineapple, canned, juice pack, solids and liquids
  • ¼ cup HP sauce
  • ¼ cup brown sugar Sugars, brown
  • ¼ cup each finely chopped green onion and dark rum
  • 1 tsp each lime zest and minced ginger
  • pinch ground allspice
  • 4 lbs parboiled pork back ribs (recipe in procedure)


Step 1

Stir chili sauce, ketchup, pineapple, HP sauce, and brown sugar. Bring to a boil in a saucepan set over medium heat. Cook, stirring for 5 minutes. Remove from heat; stir in the green onion, rum, lime zest, ginger and allspice until well combined. Cool slightly. Preheat the grill to medium high heat. Toss ribs with half the sauce mixture; grill, turning and basting often with remaining sauce for 10 to 15 minutes or until glossy and well marked. TO PARBOIL RIBS: Cut each rack into 2 bone portions. Place in a large pot with 1 sliced lime and enough equal parts water and chicken broth to cover the ribs. Bring to a boil; reduce heat and simmer, covered, for 45 mins. Discard lime slices. Cool ribs in the cooking broth for one hour. Drain well. Grill as directed or wrap tightly and reserve for up to 24 hours in refrigerator.


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