Rum Runner Ribs
Ingredients
- 1/2 cup Heinz Chili Sauce
- 1/2 cup Heinz ketchup
- 1/2 cup canned crushed pineapple in juice
- 1/4 cup HP steak sauce ⓘ
- 1/4 cup brown sugar ⓘ
- 1/4 cup green onion, finely chopped ⓘ
- 1/4 cup dark rum ⓘ
- 1 teaspoon lime zest ⓘ
- 1 teaspoon minced ginger
- 1 pinch ground allspice ⓘ
- 4 lbs pork back ribs, parboiled ⓘ
Instructions
- To parbboil ribs, cut each rack into 2-bone portions. Place in a large pot with 1 sliced lime and equal part of each water and chicken broth to cover ribs. Bring to a boil; reduce heat and simmer, cover for 45 minutes. Discard lime slices. Cool ribs in cooking broth for 1 hour. Drain well. Grill as directed or wrap tightly and reserve for up to 24 hours in the refrigerator.
- Stir Heinz Chili sauce with Heinz Tomato Ketchup, pineapple, HP sauce, and brown sugar. Bring to a boil in a saucepan set over medium heat. Cook, stirring, for 5 minutes. Remove from heat; stir in the green onion, rum, lime zest, ginger and allspice until well combined. Cool slightly.
- Preheat grill to medium-high. Toss ribs with half of the sauce mixture; grill, turning and basting often with remaining sauce, for 10-15 minutes, or until glossy and well marked.
Nutrition & Diet Analysis (per serving)
223
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).