Ribs ‘n’ Rum with Bundaberg Rum

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With the weather on a blissfully cool streak and the days counting down to winter, what better time to be feasting with friends under the smokey haze of melt-in-your-mouth ribs covered in sticky, smokey, infused sauce. Basted with Bundaberg Spiced Rum for that real depth of flavor, this really will be the most delicious and moreish of BBQ’s you’ll ever set to sizzle. To top this off we’ve also made a super refreshing punch to go with the heavy flavors of the meaty ribs. Both of these recipes really utilize the sweetly spiced flavors of the rum to create a smooth, sweet finish that lingers on your taste buds. Check them out below:

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BBQ Ribs ‘n’ Rum

What You’ll Need:

  • ¼ cup Bundaberg Spiced Rum
  • 5kg pork spareribs
  • 1 cup brown sugar
  • 1/4 cup tomato sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1 clove garlic, crushed
  • 1 teaspoon mustard powder
  • 1/4 sweet smokey paprika

How You’ll Do It:

  1. Pat the ribs dry with kitchen paper, then place in a tray and rub all over with salt, pepper and paprika. Cover and leave them to marinate in the fridge for up 6 hours, or even better, overnight.
  2. When you’re ready to cook, remove the ribs from the fridge, shake off any excess marinade and allow to come up to room temperature. Meanwhile, set up your barbecue so you can get a nice and even medium indirect heat (One side on one side off to get to around 180/200°C). For a little extra smokey flavor, I like to put some hickory wood chips sprinkled with a mixture of equal parts Bundaberg Spiced Rum and water in a portable smoker inside the BBQ for that extra hit of smokey flavor.
  3. Stack up the ribs together and wrap them tightly in foil. Place the ribs over indirect heat on the barbecue, cover with the lid and to cook for around 2 hours, or until the meat starts to tenderize and fall away from the bone.
  4. While this is happening put the rest of the ingredients into a small pan on the stove with about 50ml of water. Simmer and stir occasionally on a medium heat for approximately 20 minutes, or until thickened, then put to the side.
  5. Take the ribs out of the foil and give them a really good lathering with the BBQ sauce and any of those delicious cooking juices. Put them back in the BBQ for another 30 to 40 minutes with the lid on, or until tender and crisp, basting every 10 minutes or so. Remove to a tray to let the meat rest for 5 minutes or so, then carve them up and serve to your waiting guests.

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This recipe really does make some truly mouth watering ribs. The delicious flavors from the caramelized sugar and rum to the smokiness of the BBQ and spices will have you licking your fingers and asking for more. But with all those heavy flavors, what to drink?

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Spiced Tea Punch

This cocktail recipe is great at bringing a refreshing contrast to those heavy meat flavors and its super simple to make!

What You’ll Need:

  • 120ml Bundaberg Spiced Rum
  • 250ml of sweet peach tea
  • 250ml of cloudy apple juice
  • 2 strawberries
  • 1 lemon sliced
  • Lemonade to top

How You’ll Do It:

  • Add all the ingredients except the lemonade to a cocktail jug.
  • Cut strawberries and lemons and mix them into the jug.
  • Fill with ice and top with lemonade.
  • Give it a good stir, pour and enjoy!

The great thing about this recipe is that it’s so versatile! Throw in whatever fruit you want or whatever flavor of tea you want. The Bundaberg Rum goes with everything and brings that delightful hint of vanilla and spices into anything it’s mixed with.

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*Makes approximately 4 standard drinks

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