Categories: Grill, Main Dish, Pork
Ingredients
- 1 large orange
- 1 small onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 3 -4 tablespoons chopped chives (or scallions, white and green parts)
- 1/2-1 scotch bonnet pepper, seeded and minced
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1/2 teaspoon fresh ground black pepper
- 4 allspice berries (or 1/4 t. ground allspice)
- 1/4 teaspoon whole cloves (or ground cloves)
- 2 baby back rib racks (4-5 lbs. total)
- Rumbullion Barbecue Sauce:
- 1/4 cup dark rum
- 1/4 cup honey
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup fresh lime juice
- 3 tablespoons soy sauce
- 2 tablespoons fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup ketchup
- Other:
- wood chips, soaked for 1 hour in water to cover, then drained (apple or cherry, recommended)
Directions
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Using a vegetable peeler, remove 2 strips of orange zest; place them in the bowl of a food processor or blender.
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Cut the orange in half and squeeze out the juice, discarding any seeds.
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Set 2 tablespoons juice aside for sauce; add the remaining juice to the food processor for the marinade.
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Add onion, chives, Scotch bonnet, parsley, vinegar, soy sauce, oil, pepper, allspice, and cloves to the food processor; puree until smooth.
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Place racks of ribs, meat side down, on a work surface; remove the thin, papery membrane from the back of the ribs.
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Then place racks in a large roasting pan or baking dish; pour the marinade over them, turning the racks to coat both sides.
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Let marinate, covered, in the refrigerator for at least 6 hours or as long as 24 hours, turning them 3 or 4 times (the longer the ribs marinate, the richer the flavor will be). Set up and light smoker according to manufacturer’s directions.
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Add the first 8 sauce ingredients to a saucepan; bring to a boil over high heat.
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Decrease heat to medium; let mixture simmer until syrupy, 3-5 minutes.
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Stir in the ketchup and 2-3 tablespoons water and let sauce gently simmer until thickened and flavorful, 6-10 minutes.
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Taste for seasoning, adding more soy sauce if a saltier flavor is desired, more brown sugar if sweetness is desired, more lime juice if tartness is desired and more rum if desired; Let sauce cool to room temperature before serving.
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*Lightly baste ribs with sauce during the last 30 minutes of cooking.
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Transfer ribs to a large platter or cutting board; let the ribs rest for a few minutes, then cut the racks in half or into individual ribs; serve with sauce.