Jamaican Ribs with Sticky Rum BBQ Sauce

Ingredients

• 4 pound baby back pork ribs 
• 4 servings sticky rum bbq sauce 
• 1 tablespoon jerk seasoning blend 
• 1 cup spiced rum dark

Equipment

• frying pan
• paper towels
• grill

Directions

1. Rinse and pat ribs dry. If desired, remove thin membranes from backs of ribs, using a paper towel for a better grip. (This will make ribs more tender.) Rub ribs evenly with jerk seasoning.
2. Pour rum in a shallow dish or zip-top plastic freezer bag; add ribs, turning to coat. Cover or seal, and chill 1 hour, turning occasionally.
3. Light 1 side of grill, heating to medium heat (325 to 350).
4. Place a drip pan beneath unlit side.
5. Remove ribs from marinade, let drain quickly, and place on grate above drip pan. Grill (with lid closed), turning occasionally, 2 1/2 to 3 hours or until ribs are browned and tender and meat has shrunk back from bones.
6. Brush ribs with 1/2 cup Sticky Rum BBQ Sauce, and grill 15 more minutes.
7. Serve with additional sauce.