Hector Rivera's Charcoalholics Spicy Coconut And Rum Ribs

4.3 from 3 ratings

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.

Servings

servings

Ingredients

1/2 cup prepared mustard
1/4 cup coconut milk
1/4 cup sugar
2 tablespoon rice-wine vinegar
2 tablespoon curry paste
1/4 cup chile sauce
1/4 cup pineapple juice concentrate
1 tablespoon canola oil
1/4 cup dark rum
1/2 cup turbinado sugar
1 tablespoon salt
1/2 cup all-purpose seasoning
2 tablespoon five-spice powder
1 teaspoon crushed red pepper flakes
2 tablespoon curry powder
2 teaspoon paprika
1/4 cup chili powder
1/4 cup garlic powder
2 tablespoon ground cumin
1/2 cup chile sauce
1/2 cup ketchup
2/3 cup coconut milk
2/3 cup coco lopez coconut cream
3 tablespoon hot curry paste
2 tablespoon barbecue rub
1/2 cup pineapple concentrate
2 tablespoon soy sauce
2 tablespoon rice-wine vinegar
2 tablespoon sriracha
1/2 cup dark rum
4 slabs baby back ribs or spareribs, membrane removed, trimmed
coconut water in a spray bottle, for spritzing

Directions

Combine all of the ingredients in a bowl, whisk well, and set aside.
Combine all of the ingredients in a small bowl, mix well, and set aside.
Combine all of the ingredients in a saucepan and cook over medium-low heat for 20 minutes.
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.