California Baby Back Ribs
Recipe from
Better Homes and Gardens
The pineapple rum and molasses give these juicy baby backs a distinctive Caribbean touch--perfect for summer entertaining.
Ingredients
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2 tablespoonsbrown sugarsee savings
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1 to 2 tablespoonspaprikasee savings
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1 tablespoongarlic powdersee savings
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2 to 4 teaspoonscoarse black peppersee savings
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1-1/2 teaspoonsaltsee savings
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1/2 teaspoonground cuminsee savings
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3-1/2 to 4 poundspork loin back ribssee savings
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1 tablespooncooking oilsee savings
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1/2 cupchopped onionsee savings
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1 clovegarlic, mincedsee savings
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1 8-ounce cantomato saucesee savings
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1/3 cuppineapple rumsee savings
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1/3 cuplight-flavored molassessee savings
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2 tablespoonsWorcestershire saucesee savings
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2 tablespoonsvinegarsee savings
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2 teaspoonsdry mustardsee savings
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2 teaspoonschili powdersee savings
Directions
1.
Combine brown sugar, paprika, garlic powder, pepper, salt, and cumin together in a small bowl. Rub mixture into ribs. Cover and chill for 2 to 24 hours.
2.
Prepare grill for indirect grilling. Test for medium heat above the drip pan.
3.
Place ribs, bone sides down, on the lightly oiled rack of the grill directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted into the thickest portion of the ribs registers 160 degree F.
4.
Meanwhile, for sauce, heat oil in a saucepan. Cook and stir onion and garlic for 5 minutes or until tender. Stir in tomato sauce, rum, molasses, Worcestershire sauce, vinegar, dry mustard, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes or until reduced to 1-1/2 cups, stirring occasionally.
5.
To serve, cut ribs into six portions. Spoon sauce over ribs. Makes 6 servings.
Nutrition information
Per serving: Calories 467, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 84 mg, Sodium 904 mg, Carbohydrate 25 g, Fiber 2 g, Protein 36 g. Daily Values: Vitamin C 7%.
Percent Daily Values are based on a 2,000 calorie diet
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