Rum Glazed St Louis Style Ribs

Ingredients

5        slabs of Hormel St Louis Style pork ribs

1 Cup           Coconut Rum or plain rum

1                 Vadilia onion chopped fine

2 Tblsp        Cilantro chopped

1 Tblsp        chopped garlic

3 Cups        Bullseye (or a sweet) BBQ Sauce

For the Rub

2 Tblsp        McCormick Smoked Paprika

1 Tblsp        McCormick Ancho Chile Powder

½ Cup         Brown Sugar

1 tsp            McCormick Cayenne Pepper

2 tsp            Kosher Salt

1 tsp            McCormick Dry Mustard

1 tsp            McCormick Coarse Ground Pepper

Directions:

In a bowl mix all the rub ingredients.  Mix together well.  Lay your slabs of ribs out and rub thoroughly.  Cover all your ribs with the rub. Let set for 10-15 minutes.  Place on a hot grill for 3-5 minutes on each side.  Make sure to let the brown sugar caramelize with the other spices.  Pull the ribs off the grill and cut into 3 bone pieces.  In a pan shingle the rib portions into a pan.  Fill the pan ¾ full with water.  Cover with FILM wrap and foil bake at 300 degrees for 3-4 hours or 250 degrees for 4-5 hours the slower and the lower the better

Put 2 Tblspn of oil in pan and sautee the onion until translucent add garlic and 2 cups rum and cook until reduced.  Add 3 cups of Bullseye BBQ sauce, let simmer for 10-15 minutes.  Set aside.

Pull ribs from the oven drain water off and brush with your BBQ rum sauce.  Place back in oven to brown or on the grill for a few moments to marry sauce to ribs.  Ribs will be tangy, tender and tasteful!