Prep Time: 5 Hours
Yields: 8–10 Servings

Comment:
Nothing says “success” for a get-together such as family reunions or tailgating better than barbecued, smoked or oven-roasted ribs. Absolutely nothing can make the ribs more triumphant than a sweet rum glaze to bring out the excitement from the crowd. Just talking about the recipe for this sauce can bring your crowd into a huddle!

Ingredient:
5 pounds baby back or country-style ribs
1 cup Bayou® Rum Silver
1 tbsp butter
1 tbsp olive oil
½ cup minced red onions
½ cup minced shallots
½ cup thinly sliced garlic
¼ cup minced yellow bell pepper
¼ cup minced green bell pepper
½ cup less sodium soy sauce
¼ cup Worcestershire Sauce
2 cups spicy ketchup
¾ cup light brown sugar
½ cup cane syrup
1 tbsp Sriracha hot chili sauce
2 tsps smoked paprika
¼ cup thinly sliced green onions
¼ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

Method:
Preheat oven to 250°F. In a heavy-bottomed saucepan, melt butter in olive oil over medium-high heat. Add onions, shallots, sliced garlic and bell peppers then cook 5–7 minutes or until vegetables are wilted. Add soy sauce, Worcestershire, ketchup, brown sugar, cane syrup, chili sauce, paprika and rum. CAUTION: Remove saucepan from heat when adding rum as alcohol might flare up until it burns off, 2–3 minutes. Bring mixture to a low boil, reduce to simmer and cook, stirring occasionally, 15–20 minutes. Add green onions and parsley then season to taste using salt, pepper and granulated garlic. While sauce is simmering, in a large baking dish with 1-inch edges, season ribs well on each side using salt, pepper and granulated garlic. Using a pastry brush, brush rum sauce generously over the ribs and place in oven. Cook, uncovered, 4 hours or until ribs are tender but not falling apart. Brush with rum sauce as needed during the cooking process. Remove from oven, slice ribs into serving portions and enjoy with additional sauce as desired.