Rum Glazed Spare Ribs

BBQ – Holiday Weekend – our house. We were in charge of the grub and drinks and started looking for something a little different. Cruzan Rum had posted a delicious looking Planter’s Punch recipe from St. Croix mixologist Jesse Card so we had the drink – what should we BBQ? We settled on a delectable looking rib recipe that called for rum and even though the recipe calls for the ribs to be cooked in the oven instead of on the grill, we finished them off with a few minutes on the grill for that good BBQ taste. We used Cruzan Black Strap in the rib recipe and well – it was a hit with the guests filling the house with an incredible deep rum aroma. Hope you’ll enjoy both the recipes as much as we did!

Rum-Ribs-and-Planters-Punch-(600)O new
Rum Glazed Spare Ribs

1 rack spare ribs (3 to 4 lb.)
2 tablespoons vegetable oil
1 tablespoon dark brown sugar
2 teaspoons paprika
1 tablespoon cumin
2 teaspoons pepper
1 tablespoon salt
1 cup dark rum
1/4 cup sugar
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
Barbecue sauce, optional

1. Preheat oven to 350°F. Trim excess fat off ribs and brush both sides with vegetable oil. In a bowl, mix brown sugar, paprika, cumin, pepper and salt. Rub mixture evenly over ribs. Place ribs in a large roasting pan and pour in 1 cup water. Cover with aluminum foil and bake until tender, 1 1/2 hours.

2. In a small pan, mix rum, sugar, tomato paste, Worcestershire sauce and Tabasco. Bring to a boil over medium heat; cook for 5 minutes, stirring occasionally. Remove foil from roasting pan, pour off all but 1/2 cup of liquid in pan and pour rum mixture over ribs. Return pan to oven and continue baking, uncovered, turning ribs several times and basting with liquid in pan, until meat starts to pull away from bones and is very tender, about 1 hour. Add a little water as necessary to prevent scorching.
3. If desired, place them on the grill for a few minutes, basting with the liquid from the pan or BBQ sauce.
4. Let ribs rest on a cutting board for 5 minutes. Slice into individual portions and serve hot with barbecue sauce on the side, if desired.

adapted from


Cruzan 9 Planter’s Punch

1.5 part Cruzan 9
1 part Cruzan Light
2 parts Mango Juice
1 part Pineapple Juice
1/4 part Grenadine


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  1. John McCarthy says:

    Sounds,awsome…can’t wait to try both recipes…..Thanxs