I made these ribs for the Fourth, and boy, were they bursting with flavor. The rum & coke offered the perfect pairing for sticky-sweetness, the hoisin gave a rich, soy-vinegary subtle sweet, and the Tabasco/garlic produced a note of heat with bite. When these ingredients cuddled up, they created a savory/umami, mouthwatering bite of succulent meat.
Whisk together the following (amount for one rack of ribs, portion accordingly):
* 1/2 cup rum
* 1 1/2 cups coke
* 3/4 cup ketchup
* 2 garlic cloves, minced
* 4 dashes Tabasco (or whatever pepper sauce you have on hand)
* 2 tablespoons hoisin sauce
* Pour marinade over ribs (I used baby back) and marinate overnight (or at least 4 hours).
* Cook using whatever method you prefer (see "How To" for help).
* Reserve the extra marinade.
* Put marinade in sauce pan and heat on medium-high heat until it is reduced by about half, and has become a thicker, saucy consistency (make sure you are watching it, and whisking--so it doesn't burn).
* Serve with the ribs for some finger lickin' good!
Recipe adapted from here.
~ Stay fresh!