Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs Recipe


Nutrition

Cal/Serving: 1,052
Daily Value: 53%
Servings: 6

High-Fiber
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat58g89%
Saturated26g131%
Trans0g0%
Carbs72g24%
Fiber8g31%
Sugars51g0%
Protein52g104%
Cholesterol164mg55%
Sodium3039mg127%
Calcium256mg26%
Magnesium138mg34%
Potassium1310mg37%
Iron11mg61%
Zinc8mg52%
Phosphorus543mg78%
Vitamin A3215IU64%
Vitamin C38mg64%
Thiamin (B1)1mg85%
Riboflavin (B2)1mg54%
Niacin (B3)18mg92%
Vitamin B62mg77%
Folic Acid (B9)46µg11%
Vitamin B121µg22%
Vitamin D3µg1%
Vitamin E6mg28%
Vitamin K64µg80%
Fatty acids, total monounsaturated20g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs
Ardie A. Davis and Paul Kirk

Hector has won first place twice with this recipe. These ribs are so popular with Hector's family and friends that he often serves them at backyard barbecues. Hector told us that the first thing he did upon recovering from an illness that put him in bed for six months was to cook these ribs in celebration of a cousin's daughter's first birthday. Lucky girl! We wish we could have teethed on these spicy ribs with a coconut accent when we were infants!

Click here to see 9 Mouthwatering Rib Recipes.

4.333335
Ratings6

INGREDIENTS

For the slather :

  • 1/2 cup prepared mustard
  • 1/4 cup coconut milk
  • 1/4 cup sugar
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons curry paste
  • 1/4 cup chile sauce
  • 1/4 cup pineapple juice concentrate
  • 1 tablespoon canola oil
  • 1/4 cup dark rum

For the rub :

  • 1/2 cup turbinado sugar
  • 1 tablespoon salt
  • 1/2 cup all-purpose seasoning
  • 2 tablespoons five-spice powder
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons curry powder
  • 2 teaspoons paprika
  • 1/4 cup chili powder
  • 1/4 cup garlic powder
  • 2 tablespoons ground cumin

For the sauce :

  • 1/2 cup chile sauce
  • 1/2 cup ketchup
  • 2/3 cup coconut milk
  • 2/3 cup Coco Lopez coconut cream
  • 3 tablespoons hot curry paste
  • 2 tablespoons barbecue rub
  • 1/2 cup pineapple concentrate
  • 2 tablespoons soy sauce
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons Sriracha
  • 1/2 cup dark rum

For the ribs :

  • 4 slabs baby back ribs or spareribs, membrane removed, trimmed
  • Coconut water in a spray bottle, for spritzing

DIRECTIONS

For the slather :

Combine all of the ingredients in a bowl, whisk well, and set aside.

For the rub :

Combine all of the ingredients in a small bowl, mix well, and set aside.

For the sauce :

Combine all of the ingredients in a saucepan and cook over medium-low heat for 20 minutes.

For the ribs :

Pat the ribs dry. Use a pastry brush to apply the slather. Wrap tightly in plastic or place in a 2-gallon zipper bag and refrigerate overnight.

Three hours before cooking time, remove the ribs from the refrigerator and rub with about 3 tablespoons of the rub.

Heat a cooker to 225 degrees. When the cooker is hot, place the ribs on the grate, cover, and cook for about 4 hours (5 hours for spare ribs), spritzing with coconut water every hour.

About 45 minutes before the ribs are done, slather with sauce. Slather with sauce again about 15 minutes before the ribs are done. When you can grasp 2 side-by-side ribs and easily pull them apart, remove the ribs from the cooker. Let them rest for 20 minutes before serving.

Recipe Details

Adapted from "America's Best BBQ Homestyle" by Ardie A. Davis and Paul Kirk (Andrews McMeel, 2013)

Servings: 6
Cuisine: American

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