Entree: Virgin Islands, U.S. – Island Style BBQ Ribs (Slow-roasted Caribbean-style pork ribs glazed with a sweet-spicy rum-infused barbecue sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

- 2 racks pork spareribs, approx. 3 lb (1.36 kg) each
- 2 tbsp (30 ml) kosher salt
- 1 tbsp (15 ml) freshly ground black pepper
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) ground allspice
- 1 tsp (5 ml) ground cumin
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) dark rum
- 1/2 cup (100 g) packed brown sugar
- 2 tbsp (30 ml) molasses
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) Dijon mustard
- 2 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers, seeded and finely chopped (adjust to heat preference)
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1 tsp (5 ml) cayenne pepper (optional, for extra heat)
- 2 tbsp (30 g) butter for finishing
- Fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Preheat oven to 275°F (135°C). Remove the membrane from the back of the ribs if present and pat ribs dry.
2. In a small bowl mix kosher salt, black pepper, smoked paprika, allspice, and cumin. Rub the spice blend evenly over both racks of ribs.
3. Place ribs on a wire rack set in a baking sheet, cover tightly with foil, and roast in the oven for 2.5–3 hours until very tender.
4. While ribs roast, make the Island-style barbecue sauce: heat vegetable oil in a saucepan over medium heat, sauté minced garlic and chopped Scotch bonnet for 1 minute. Add orange juice, lime juice, dark rum, brown sugar, molasses, ketchup, soy sauce, Dijon mustard, apple cider vinegar, water, and cayenne. Bring to a simmer and cook 12–15 minutes until slightly reduced and syrupy. Adjust salt and heat.
5. When ribs are tender, remove from oven and increase oven temperature to 425°F (220°C) or preheat a hot grill. Brush ribs generously with the barbecue sauce.
6. Return ribs to oven or place on the hot grill for 6–8 minutes, turning and brushing with more sauce until edges caramelize and glaze is sticky.
7. Remove ribs, let rest 5 minutes, finish with 2 tbsp (30 g) butter brushed over the top to shine the glaze. Garnish with cilantro and serve with lime wedges.