Maple and rum pork ribs

  • Preparation 30 min
  • Cooking 4 h 40 min
  • Servings 4
  • Freezing Absolutely


Ingredients for the dry rub

  • 2 full racks (2 kg total) pork back ribs, silver skin removed
  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons cumin
  • 2 tablespoons Italian spices
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt

Ingredients for cooking

  • 4 cup apple juice
  • 1/2 cup spiced dark rum

Ingredients for the sauce

  • 1/2 cup cooking juices
  • 1/2 cup maple syrup
  • 1/3 cup dark rum
  • 1/4 cup tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • Ground pepper



  • Preheat the oven to 350°F.
  • Place the pork ribs on a work surface and set aside.
  • In a bowl, put the rest of the ingredients for the dry marinade and mix well. Sprinkle the whole dry marinade over the pork and massage well so that it sticks as much as possible and that there is some rub on every square millimetre. Set aside.
  • In the bottom of a large roasting pan, pour the apple juice and the rum and mix. Lay the grill, put the pork ribs on top and cover tightly with aluminum foil. Place in the oven and cook for 4 hours. Remove from the oven, discard the foil and remove the rack with the pork on it. Stir the cooking juices into the bottom of the roasting pan and reserve 1/2 cup. Return the grill with the pork on the pan. Set aside.
  • In a saucepan, put the ingredients for the sauce, pepper to taste and mix. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.
  • Brush the ribs with the sauce and place in the oven uncovered. Continue cooking for 30 minutes, brushing the pork as much as possible on all sides. Serve and accompany with a good coleslaw!