BBQ Beef Ribs with Spicy Pineapple Rum Glaze
Season ribs with Seasoning Rub. Refrigerate for 3 hours or overnight.
Roast on foil-lined baking sheet in 250°F (120°C)oven for 2 to 3 hours until crispy and browned. Cool slightly; cut into individual ribs.
Meanwhlie make pineapple Rum Glaze or Bourbon BBQ Sauce. Use 1/2 for basting and reserve 1/2 for dipping.
Grill oven-roasted ribs using medium heat, for 5 to 10 minutes, brushing generously all over with glaze or barbecue sauce, turning occasionally. Serve with reserved extra glaze or sauce for dipping.
PINEAPPLE RUM GLAZE: To a saucepan over medium-high heat mix 1 Tbsp garlic, chopped, 1 Tbsp canola oil, 1/2 cup water, 1 cup pineapple juice, 1/4 cup hoisin sauce, 1 Tbsp soy sauce, 1 cup brown sugar, 2 Tbsp lemon juice, 1 Tbsp Dijon mustard, 1 tsp hot sauce, 1 cayenne pepper, 1 Tbsp cornstarch and 1/4 cup rum or bourbon. Bring to boil stirring occasionally. Reduce heat and simmer 30-50 minutes or until thick and syrupy.
BOURBON BARBECUE SAUCE: To a saucepan over medium-high heat mix 1 cup tomato sauce, 1/2 cup bourbon, 3 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 3 Tbsp apple cider vinegar, 1 tsp garlic powder, 2 tsp smoked paprika, 1 tsp chili powder, salt + pepper. Bring to boil stirring occasionally. Reduce heat and simmer 20-25 minutes
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