Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs

Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs
Staff Writer
Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs

Ardie A. Davis and Paul Kirk

Hector Rivera's Charcoalholics Spicy Coconut and Rum Ribs

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.

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  Cups  coconut milk
  • 2/3  Cups  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

  • 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.

Nutritional Facts

Total Fat
22g
31%
Sugar
42g
47%
Saturated Fat
6g
25%
Cholesterol
48mg
16%
Carbohydrate, by difference
78g
60%
Protein
17g
37%
Vitamin A, RAE
274µg
39%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
209mg
21%
Choline, total
47mg
11%
Fiber, total dietary
12g
48%
Fluoride, F
1µg
0%
Folate, total
45µg
11%
Iron, Fe
6mg
33%
Magnesium, Mg
74mg
23%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
283mg
40%
Selenium, Se
19µg
35%
Sodium, Na
1610mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
125g
5%
Zinc, Zn
2mg
25%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.