Cream Soda Braised Ribs, Glazed With Chipotle Captain Morgan Black Spiced Rum BBQ Sauce

By Aric Mitchell on June 26, 2013

Our friends at George Dickel sent over some manly Fourth of July recipes for the enterprising grill aficionados among you. With just eight days until the Big Day, we thought now would be a good time to share some with you. Starting off, we’ve got Cream Soda Braised Ribs, glazed with a Chipotle Captain Morgan Black Spiced Rum BBQ Sauce.

Here’s the rundown:

Ingredients for Chipotle Captain Morgan Black Spiced Rum BBQ Sauce:
8 oz. can chipotle peppers
2 cups BBQ sauce
1 TBS. molasses
2 TBS. Captain Morgan Black Spiced Rum
1 tsp.n vanilla extract
½ cup orange juice

Directions: Blend ingredients together until smooth.

Ingredients for the rib rub:
2 racks of St. Louis ribs (about 4 pounds)
2 TBS. of smoked paprika
2 cups of brown sugar
1 tsp. cinnamon
2 TBS. of ginger powder
1 tsp. of allspice
4 shots of Captain Morgan Black Spiced Rum
1 can of cream soda

Combine paprika, brown sugar, cinnamon, ginger powder, and allspice to create the dry rub.

Directions for rib preparations: Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add four shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375 degrees Fahrenheit and place the pan in the oven. Next, cook for approximately 2.5 hours until the ribs are tender and the rib bone is showing. The meat will pull off the rib, but not easily. Finish on the grill on medium heat for about 15 minutes and baste with Chipotle Captain Morgan Black Spiced Rum BBQ sauce.

And done!

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