Rum and Coke Ribs, A Christmas Season Experiment

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It is the weekend before Christmas and She Who Must Be Obeyed wanted glazed back ribs I normally do a maple glaze but I was out of maple syrup. Going into town on the weekend before Christmas is scarier than a mother in law so it was time to improvise. I like an
occasional enhanced soda pop this time of year so I decided to make Rum and Coke Ribs.

I started by making a glaze. I mixed:
75 ml (1/3 cup) demerera sugar
45 ml (3 tablespoons) cola
15 ml (1 tablesoon) amber rum

I did this first to give the demerera sugar time to dissolve without being heated which would lessen the rum taste.

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I peeled the silverskin off the back of the ribs by lifting a corner and gripping it with a paper towel. I put a light dusting of barbecue rub on the ribs. If you don’t have any barbecue rub, you can give it a light dust with salt, pepper, onion powder and garlic powder. Then it went into my smoker set at 230 F. If you don’t have a smoker you can put it in a 230 F oven but it won’t be smoke flavoured.

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After 2 hours, take the ribs out and put them in a pan. Add 50 ml (1/4 cup) cola and 25 ml (1 tablespoon) amber rum. Cover with foil and put back in the 230 F oven for 1 1/2 hours.

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Take it out of the oven, put the ribs on a rack over a tray and brush with the glaze. Put it back in the oven for 40 minutes, brushing with the glaze on both sides every 10 minutes.

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The Verdict

These ribs have a nice rum and Coke flavour. They aren’t really sticky like my maple ribs but do have a nice sweet coating. These are good enough that they will become a December staple for the Christmas season.

The Old Fat Guy

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