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.

6
Servings
619
Calories Per Serving
Deliver Ingredients

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

  • 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.

Nutritional Facts

Total Fat
24g
34%
Sugar
49g
54%
Saturated Fat
10g
42%
Cholesterol
32mg
11%
Carbohydrate, by difference
90g
69%
Protein
15g
33%
Vitamin A, RAE
262µg
37%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
176mg
18%
Choline, total
34mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Fluoride, F
1µg
0%
Folate, total
62µg
16%
Iron, Fe
8mg
44%
Magnesium, Mg
100mg
31%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
255mg
36%
Selenium, Se
17µg
31%
Sodium, Na
1631mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
102g
4%
Zinc, Zn
3mg
38%

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.