1 Rack Of Barbados Ribs Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Remove membrane from the bone side of the rack: slide a knife under the membrane at one end, lift and use a paper towel to pull it off in one piece.

Trim and dry

Trim excess fat if desired. Pat the ribs dry with paper towels to help the rub adhere.

Make dry rub

In a small bowl combine kosher salt, ground black pepper, brown sugar, smoked paprika, ground allspice, ground nutmeg, garlic powder, onion powder and cayenne. Mix well so spices and sugar are evenly distributed.

Apply rub liberally over both sides of the ribs, massaging it into the meat. Wrap the rubbed rack tightly in foil (shiny side in) or place in a roasting pan and tent with foil. Let rest 20–30 minutes at room temperature or refrigerate up to 4 hours for deeper flavor.

Bake for 2 to 2 1/2 hours at 150°C (300°F) until the meat is tender and has pulled back from the bone tips by about 1/4–1/2 inch. For very tender fall-off-the-bone ribs increase to 2.5–3 hours, checking after 2 hours. Optionally you may smoke or use indirect grill at same temperature for 2–3 hours instead of oven.

Make glaze

While ribs are in the oven (start about 30–40 minutes before ribs finish), combine dark rum, lime juice, brown sugar, Demerara sugar, soy sauce, apple cider vinegar, mustard, Worcestershire sauce, hot pepper sauce (or minced Scotch bonnet if using), grated ginger, minced scallion and minced garlic in a small saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve sugars. Simmer 6–8 minutes until slightly reduced and syrupy. Reduce heat to low and whisk in the butter until melted and combined. Season with salt and freshly ground black pepper. Taste and adjust heat/sweetness with more sugar or hot sauce as desired. Keep warm.

If using alcohol-free method, substitute 60 ml pineapple juice or extra apple cider for the rum and simmer until syrupy.

Glaze and finish

When ribs are tender, increase oven to 200°C (400°F) or preheat a grill to medium-high. Remove foil and place ribs on a foil-lined sheet pan, bone-side down. Brush a generous layer of the Barbados glaze all over the meaty side and edges.

Return to oven (or place on grill) for 8–12 minutes until glaze is caramelized and slightly sticky, brushing once more halfway through. Watch carefully so sugars do not burn. If using a grill, move to indirect heat after caramelizing to avoid flare-ups.

Rest and serve

Remove ribs and let rest 5–10 minutes. Slice between bones into 8–10 individual pieces. Garnish with chopped cilantro or parsley and serve with lime wedges to squeeze over. Serve remaining glaze on the side for dipping.