A few weeks ago, a colleague went to Jamaica. He came back with bottles of Rum for our team. A very nice gesture and of course that made me start looking for rum recipes! There are a lot of them out there. Here are a few that I really liked and that I think you will enjoy too.
The first is my favorite. As many of your know, Hobert loves ribs. This is a great rib recipe. You cook them in the oven and then you finish them on the grill. The grill is what finished the flavor! If you can't use your grill, you can use the broiler in the oven.
I have five fondue pots. So, needless to say, we like fondue at our house. I have sterno pots, alcohol pots and electric pots. I can fondue almost anything! I hope you will give this a try. This is a snack or dessert fondue. It uses chocolate in addition to the rum. You will fondue fruit and angel food cake. Or anything else that you want to fondue in chocolate.
The last recipe is drunken chocolate cake. The recipe looks "big" but it's not hard to make and will be well worth the effort. Give it a try.
6 pounds baby back pork ribs
2 cups water
4 cups (32-ounce bottle) tomato ketchup
1/3 cup finely chopped onion
1/4 cup brown sugar
3 Tablespoons lemon juice
3 Tablespoons rum
3 Tablespoons Worcestershire sauce
2 Tablespoons liquid hickory flavoring
2 teaspoons Louisiana pepper sauce
Preheat oven to 350 degrees F.
Cut the pork rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, and then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
About 2 hours into the baking time, make the sauce. In a large saucepan, combine ketchup, onion, brown sugar, lemon juice, rum, Worcestershire sauce, hickory flavoring, and pepper sauce. Simmer over low heat for 1 hour, stirring occasionally.
Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred. Serve with the reserved sauce.
Yield: 6 to 8 servings