We took several Caribbean trips in order to do our due diligence to the rum trade. On each we picked up bottles of rum from duty-free that are not readily available in the States, and we also purchased some extras to serve at our end-of-the-summer party. Although we fed our guests plenty of appetizers, we could not keep these ribs on the platter as they came sizzling off the grill — our friends were standing around waiting to grab the red-hot pork off Mike's tongs. They are steamed first and then finished on the grill, which accounts for their moist interior and crispy exterior.
*Note: The ribs can be steamed early in the day, or even a day or two in advance. If preparing the same day, store on a plate in the refrigerator, or if in advance, refrigerate in an airtight container. If refrigerated, let sit at room temperature for 30 minutes prior to grilling.
Mix together the first 6 ingredients in a glass bowl. Arrange the ribs in a large glass baking dish or platter, sprinkle the mixture over the meat, and turn by hand and "pack" the mixture on to coat completely. Refrigerate for 2-4 hours.
Preheat the oven to 350 degrees.
Using a broiler pan with a slotted rack, remove the rack and add about ½-inch water to the bottom of the pan. Replace the slotted rack and arrange the ribs on the rack. (The water will be below the ribs — they will be sitting on the top of the pan, not in the water.)
Repack any brown sugar mixture left in the glass pan around the ribs and roast for 30 minutes. Remove from the oven and let cool on the broiler pan. (Remember to hold the pan level while placing in and removing from the oven, so you don’t spill the water.)*
Preheat the grill on high heat. Place the ribs one at a time on the grill with tongs. When all of the ribs are on the grill, count to 30, then begin turning the ribs, one at a time, starting with the first one on the grill and going in order. After all your ribs are turned, count to 30 again, and start transferring them to a clean platter.