1 rack of baby back pork ribs
1 cup organic ketchup
3/4 cup organic maple syrup
1/4 cup organic blackstrap molasses
1 cup crushed pineapple with juice
2 tbsp spiced rum
1 tbs organic Dijon mustard
2 cloves garlic
1 tbs Worcestershire sauce, (ensure that it's gluten-free)
1 tsp salt
1/2 tsp pepper
1/4 tsp ginger
1/4 tsp cayenne


1.In a medium-sized pot over medium heat, stir together the ketchup, maple syrup and molasses. Keep at a low simmer for 2-3 minutes.
2.While your pot is simmering, add the remaining ingredients into a high-powered blender and blend until smooth. Add the blender ingredients to the simmering pot and stir for 3-4 minutes more. Then turn off the heat.
3.To prepare the ribs, line a large baking sheet with aluminum foil (enough to wrap the ribs).
4.Take 3/4 cup of the sauce and mix with an equal amount of water. Pour this evenly around the ribs, then lightly wrap the foil around them.
5.Place the ribs in a 275 degree oven for 3 hours. This process steams the meat, making it tender while infusing it with flavor.
6.After the ribs have finished cooking, remove from the oven. Using tongs, place on a large platter to carry to your grill.
7.Heat the grill to medium-high heat. Use the remaining sauce to generously brush both sides of the ribs.
8.Place the ribs on the grill and cook for 3-4 minutes each side. Serve immediately.

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