- 1 large rack ribs
- DRY RUB
- 1/4 cup of coarse salt or sea salt
- 1/4 cup of dark brown sugar
- 3 tablespoons of freshly ground black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of dried onion flakes
- 1 tablespoon of cayenne pepper
- 1/2 teaspoon of ground celery
- BBQ SAUCE
- 6 tablespoons of brown sugar
- 1/2 cup of cider vinegar
- 1/4 cup of molasses
- 1/4 cup of honey
- 1/4 cup of Worcester sauce
- 2 tablespoons of 1919 rum – or any other dark rum
- 2 tablespoons of yellow mustard
- 2 tablespoon of chill powder
- 2 tablespoons of freshly ground black pepper
- 2 teaspoons of garlic powder
- 1 teaspoon of allspice
- 1/4 teaspoon of ground cloves
- 4 cups of tomato ketchup
DRY RUB Mix ingredients in a bowl. I usually store the rub in a plastic bag in a cupboard. It works well with most meats and fish.
BBQ SAUCE Combine all the ingredients, except for the ketchup, in a large pan. Cook uncovered until all the ingredients are dissolved, usual about 5-10 minutes. Stir in the ketchup and bring to the boil. Reduce the heat and simmer uncovered until the sauce thickens about 30 minutes. Use straight away or store in the fridge.
RUGBY RIBS Wash and dry your ribs. Rub both sides of the ribs with the dry rub. Leave in the fridge for at least 1 hour.
Set your oven at 200 or 250 degrees. Bake in the oven for at least 3 hours, basting frequently with the BBQ sauce.
Serve with the remaining sauce. It’s as simple as that!