Barbeque

Cuba Libre Back Ribs

Cuba Libre Back Ribs

    for the ribs

  • 2 racks pork back ribs
  • 1 tsp. (5 mL) salt
  • 1/2 tsp. (2 mL) freshly ground black pepper
  • 1 onion, peeled and quartered
  • 6 cloves garlic, crushed
  • 8 cups (2 L) cola

for the sauce

  • 1 tsp. (5 mL) vegetable oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 tsp. (5 mL) ground cumin
  • 1 tsp. (5 mL) chili powder
  • 3/4 cup (175 mL) ketchup
  • 1/3 cup (75 mL) dark rum
  • 1/4 cup (50 mL) packed brown sugar
  • 1/4 cup (50 mL) cider vinegar
  • 1 Tbsp. (15 mL) Dijon mustard
  • 1 Tbsp. (15 mL) Worcestershire sauce
  • Dash hot pepper sauce

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Makes 4 servings

We think that nothing quite replaces the finger licking goodness of a rack of barbeque ribs. Even Larry Jennings, the BB gun wielding barbeque patriarch of Ryan’s family agrees! You be the judge.

  1. For the ribs, trim any visible fat from ribs and remove membrane from underside if attached. Season both sides with salt and pepper and place meat-side down in large baking dish. Arrange onion and garlic evenly around ribs. Pour enough cola to cover ribs completely. Bake for 3 hours at 200°F(95°C). Remove from oven and allow ribs to come to room temperature in cooking liquid, about 1 1/2 hours.
  2. Meanwhile, to make the sauce, heat oil in small saucepan over medium heat. Add onion, garlic, cumin and chili powder and cook for 5 minutes, stirring constantly. Add ketchup, rum, brown sugar, vinegar, mustard, Worcestershire sauce and hot pepper sauce and simmer for 15 minutes.
  3. Preheat grill to low.
  4. Place ribs meat-side down on grill and close lid. Cook, turning occasionally, until meat is browned and caramelized, about 30 to 45 minutes, or until tender and bones are exposed at ends. With 10 minutes remaining, brush ribs with barbecue sauce. Cut into 3-rib pieces and serve.