June 2023 - Cooking with Rum

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                  Jamaican Ribs with Sticky Rum BBQ Sauce

Ingredients:

  • 2 (2-pound) Racks Baby Back Pork Ribs
  • 1 Tbsp. Jerk Seasoning Blend
  • 1 C. Dark Rum*Sticky Rum BBQ Sauce- see recipe below

Directions:

  1. Rinse and pat ribs dry. If desired, remove thin membranes from backs of ribs, using a paper towel for a better grip. (This will make ribs more tender.) Rub ribs evenly with jerk seasoning.
  2. Pour rum in a shallow dish or zip-top plastic freezer bag; add ribs, turning to coat. Cover or seal, and chill 1 hour, turning occasionally.
  3. Light 1 side of grill, heating to medium heat (325° to 350°). Place a drip pan beneath unlit side. Remove ribs from marinade, let drain quickly, and place on grate above drip pan. Grill (with lid closed), turning occasionally, 2 1/2 to 3 hours or until ribs are browned and tender and meat has shrunk back from bones.
  4. Brush ribs with 1/2 cup Sticky Rum BBQ Sauce, and grill 15 more minutes. Serve with additional sauce.  Yield: Makes 4 servings

*Sticky Rum BBQ Sauce

Ingredients:

  • 1 C. Dark Brown Sugar, firmly packed 
  • ½ C. Ketchup
  • ½ C. Dark Rum
  • 1 Tbsp. Jerk Seasoning Blend
  • 1 tsp. Lime Zest
  • 2 Tbsp. Fresh Lime Juice
  • 2 Tbsp. Soy Sauce
  • 1 tsp. Fresh Grated Ginger
  • 2 Garlic Cloves, minced
  • 1 Green Onion, finely chopped
  • ¼ tsp. Liquid Smoke

Directions:

  1. Combine ingredients in a small saucepan over medium heat. Simmer for about 6 or until slightly thickened.
  2. Remove from heat and allow to cool. Refrigerate left over in a sealed container.  Will keep for up to 2 weeks.

                         Molten Buttered Rum Cakes

Ingredients:

  • 1 Tbsp. Graham Cracker Crumbs
  • 1/2 C. (3 oz.) Butterscotch Chips 
  • 1/3 C. Butter
  • 2 Whole Eggs
  • 1 Egg Yolk
  • 1/4 tsp. Rum Extract
  • 2 Tbsp. Dark Rum
  • 1/3 C. Dark Brown Sugar, firmly packed
  • 1/3 C. All-purpose Flour

Directions:

  1. Preheat oven to 400°F. 
  2. Spray bottoms and sides of 3 (6-ounce) custard cups with baking spray. Sprinkle flour into each cup, shake excess flour. Sprinkle a teaspoon of graham cracker crumbs onto bottom and around side of each cup.
  3. In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat and cool slightly, about 5 minutes.
  4. In a large bowl, beat whole eggs, egg yolk, rum extract and dark rum with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups and place cups on cookie sheet, use cookie sheet that has sides.
  5. Bake 13 to 16 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 5 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.