Courtesy of:
Endolyne Joe's - Global Cuisine
www.chowfoods.com
Rib Rub
8 tablespoons ground ginger
8 teaspoons ground allspice
8 teaspoons ground nutmeg
4 teaspoons ground cloves
4 teaspoons kosher salt
4 teaspoons black pepper
2 ounces olive oil
Method
Combine all of the ingredients and mix into a paste. Rub the paste on a full rack of baby-back ribs and let sit overnight in the refrigerator.
After 24 hours, place the ribs in a smoker at 200 degrees. Alternatively, you can use a grill with soaked wood chips and smoke the ribs outdoors. Whichever method you choose, smoke the ribs until the meat begins to pull form the bone, about 3 to 4 hours depending on the consistency of the temperature.
Rib Glaze
2 teaspoons fresh ginger
1/2 cup rum
1 cup brown sugar
2 teaspoons chopped garlic
1/2 teaspoon ground cloves
1/4 teaspoon ground pepper
2 tablespoons lime juice
2 cups chicken stock
1 1/2 teaspoons Pickapeppa sauce
1 bay leaf
Method
Peel the ginger and cut into thin disks. Combine all the ingredients except the bay leaf into a large saucepan. Slightly crumple the bay leaf into the saucepan. Place the saucepan on the stove and bring the mixture to a slow boil over low heat, using caution as the rum may cause the sauce to flame. Reduce the heat and simmer until the mixture reaches a syrupy consistency.
After you smoke the ribs, you can also throw them on a hot grill to slightly char them. Then brush on the glaze and serve.
Printer
Friendly Version
