I had some back ribs and She Who Must Be Obeyed wanted them glazed. I normally make them with a maple glaze but I was out of maple syrup. There was no way I was going into town on the weekend before Christmas. So, it was time to experiment!
I only had one rack as there was just the two of us. It is the Christmas season when I am known to have an occasional enhanced soda pop. So, why not make a Rum and Coke glaze.
I made the glaze by mixing the following together:
75 ml (1/3 cup) demerera sugar
45 ml (3 tablespoons) cola
15 ml (1 tablesoon) amber rum
I did this first because I wanted to use demerera brown sugar for more inference of a rum like flavour but it takes a long time to dissolve if you don't heat it. If you heated the glaze, you would have less rum taste. Letting it sit for a few hours lets the sugar dissolve.
Then I peeled the silverskin off the ribs and gave them a light dusting of my Passing Wind Estates Rub.
Into the Bradley at 220 F with an AMNPS loaded with a maple, hickory, cherry blend.
Two hours later, the ribs came out and I put them in a pan with 50 ml (1/4 cup) cola and 25 ml (2 tablespoons) rum. I covered it with foil and put it in a 230 F oven for 1 hour thirty minutes. Yes, oven. It is minus 10 here and I didn't need to pay to heat up the great outdoors any longer than necessary. Not to mention, the old bones aren't happy in that temperature for too long.
After 1 1/2 hours, I pulled the ribs and brushed them with the glaze. I put it back in the oven and brushed with the glaze every 10 minutes for 40 minutes.
The verdict: The taste of rum and cola came through and this was very tasty. I don't like it as much as my maple glazed ribs because they aren't as gooey and sticky but there was a nice glaze. I liked the texture I got by reducing the time from 2-2-1 to 2-1 1/2-40 minutes. I will make these occasionally just for a change.
Disco
I only had one rack as there was just the two of us. It is the Christmas season when I am known to have an occasional enhanced soda pop. So, why not make a Rum and Coke glaze.
I made the glaze by mixing the following together:
75 ml (1/3 cup) demerera sugar
45 ml (3 tablespoons) cola
15 ml (1 tablesoon) amber rum
I did this first because I wanted to use demerera brown sugar for more inference of a rum like flavour but it takes a long time to dissolve if you don't heat it. If you heated the glaze, you would have less rum taste. Letting it sit for a few hours lets the sugar dissolve.
Then I peeled the silverskin off the ribs and gave them a light dusting of my Passing Wind Estates Rub.
Into the Bradley at 220 F with an AMNPS loaded with a maple, hickory, cherry blend.
Two hours later, the ribs came out and I put them in a pan with 50 ml (1/4 cup) cola and 25 ml (2 tablespoons) rum. I covered it with foil and put it in a 230 F oven for 1 hour thirty minutes. Yes, oven. It is minus 10 here and I didn't need to pay to heat up the great outdoors any longer than necessary. Not to mention, the old bones aren't happy in that temperature for too long.
After 1 1/2 hours, I pulled the ribs and brushed them with the glaze. I put it back in the oven and brushed with the glaze every 10 minutes for 40 minutes.
The verdict: The taste of rum and cola came through and this was very tasty. I don't like it as much as my maple glazed ribs because they aren't as gooey and sticky but there was a nice glaze. I liked the texture I got by reducing the time from 2-2-1 to 2-1 1/2-40 minutes. I will make these occasionally just for a change.
Disco
