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Cuba Libre Glazed Ribs
Cuba Libre Glazed Ribs
Courtesy of Bull Outdoor Products and KCBS
6 - 8 servings
10 - 20 minutes
2 - 5 hours
3 racks St. Louis-style spare ribs or baby back ribs
Grilled limes, for serving
For the rub:
1-1/4 C brown sugar
2 T kosher salt
5 t dry mustard
1 T ground allspice
1 T ground ginger
1 t cayenne pepper
For the glaze:
3 C cola
1/4 C Meyers dark rum
1 C ketchup
1/4 C dark brown sugar
1/4 fresh lime juice
1 t dry mustard
1 t allspice
1 t ginger
Remove membrane from the backside of the ribs by taking a sharp knife to lift the corner and then pull down and off using a paper towel for better grip.
Cut the racks in thirds for easier handling and place on a sheet pan.
Combine the rub ingredients and sprinkle over fronts and backs of ribs make sure everything get coated and all of the rub is on the ribs (not on the pan).
Set up grill for indirect cooking with medium-low heat (temperature around 300°F).
Place drip pan under the grates where the ribs will sit and place grates back on the grill.
Place the ribs bone-side down over drip pan.
Close grill lid and cook 2-1/2 to 3-1/2 hours for baby back ribs and 3-1/2 to 4 hours for spare ribs; or until the meat has shrunk back from the bones and the ribs are fall apart tender.
Every 30 minutes or so, rotate ribs around the grill, if necessary, to ensure even cooking.
Meanwhile, make the glaze. In a large saucepan, bring the cola to a boil and reduce to 1/2 cup.
Add the rum and bring to a boil for 1 minute to burn off the alcohol.
Reduce the heat and stir in the remaining ingredients.
Simmer to thicken to a BBQ sauce consistency.
Remove from heat and set aside until needed.
About 15 to 20 minutes before ribs are done, flip the ribs so that they are meat side down.
Brush liberally with the Cuba Libre glaze and close the grill cover and cook for 10 minutes.
Flip ribs and brush with more glaze.
Cook 5 to 10 minutes and transfer the ribs to a cutting board and tent with foil.
Let rest 10 to 15 minutes.
Brush with remaining glaze and cut into individual bones for serving.
Serve hot or at room temperature.
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