The West

Dark rum glazed barbecue pork rib
Picture: Robert Duncan

Serves: 2-3

Rub

2 tbsp paprika

1 tbsp sea salt

1 tbsp brown sugar

1 tbsp mustard powder

1 tbsp chilli powder

1 tbsp ground cumin

1 tsp pepper

1kg baby back pork ribs

1 litre chicken stock

Rum sauce

1/2 cup brown sugar

1/4 cup chilli sauce

1/4 cup tomato sauce

1/4 cup dark rum

2 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tbsp crushed garlic

1 tbsp cracked pepper

 
Mix rub ingredients together, reserve a little and sprinkle the rest on the ribs and set aside for 20-30 minutes. Bring chicken stock to the boil and pour into an oven tray. Place ribs on the top, cover with baking paper and cooking foil and cook in oven at 200C for 45-60 minutes. Take ribs out and cool. Mix sauce ingredients together and brush ribs with sauce. Barbecue on low for 10-12 minutes, occasionally applying more sauce and being careful not to burn the ribs. Sprinkle with a little excess rub and serve.

The West Australian

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