Jamaican Ribs with Sticky Rum Sauce



  • 2 (2-pound) racks baby back pork ribs
  • 1 tablespoon jerk seasoning blend
  • 1 cup dark or spiced rum



1. Rinse ribs and pat dry.

2. Remove thin membranes from backs of ribs, using a paper towel 
    for a better grip. (This will make ribs more tender.)

3. Rub ribs evenly with jerk seasoning.

4. Pour rum in a shallow dish or zip-lock plastic freezer bag; add ribs, turning to coat.

5. Cover or seal, and chill 1 hour, turning occasionally.



    1. Spread out 70 unlit briquettes and 3-4 wood chunks in grill.

    2. Add 20 lit briquettes.

    3. Drop the Smokettle on the tabs.

    4. Add grill grate & lid.

    5. When temperature hits 250F, Add some water or beer.

    6. Adjust vents to achieve 225 degrees.

      7. Remove ribs from marinade, let drain quickly, and place on grill grate.

      8. Close grill and turn once every hour or two for 5 - 6 hours, or until ribs are browned and tender
          and meat has shrunk back from bones.

      9. Brush ribs with 1/2 cup Sticky Rum BBQ Sauce, and grill 15 more minutes.

      10. Serve with additional sauce.


       Sticky Rum BBQ Sauce!


      • 1 cup firmly packed dark or light brown sugar
      • 1/2 cup ketchup
      • 1/2 cup dark rum
      • 1 tablespoon jerk seasoning blend
      • 1 teaspoon lime zest
      • 2 tablespoons fresh lime juice
      • 2 tablespoons soy sauce
      • 1 teaspoon grated fresh ginger
      • 2 garlic cloves, minced


      1. Combine ingredients in a small saucepan over medium heat.

      2. Simmer 5 to 7 minutes or until slightly thickened. Remove from heat, and let cool.

      3. Refrigerate, covered, up to 2 weeks.