Post by Debbie on Jun 16, 2012 22:50:48 GMT -5
2 tablespoons vegetable oil
1 medium onion, sliced
4 medium cloves garlic, sliced
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
3/4 cup pineapple juice
2 tablespoons molasses
2 tablespoons dark rum
2 cups canned tomatoes with their juiceHeat the oil in a medium saucepan, add the onion, garlic, ginger, and pepper flakes.
Cook over medium heat for 15 minutes, or until the onions are soft.
Add the pineapple juice, molasses, rum, tomatoes, and the remaining 1/2 teaspoon salt, and simmer for 15 to 20 minutes.
Puree the sauce in a blender or food processor until smooth.Paint (half way cooked)ribs with the barbecue sauce and cook for 30 to 40 minutes, basting frequently and adding more sauce as needed.
The ribs should have a dark golden glaze and the meat should be tender and completely cooked.
Slice the ribs and serve warm.
1 medium onion, sliced
4 medium cloves garlic, sliced
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
3/4 cup pineapple juice
2 tablespoons molasses
2 tablespoons dark rum
2 cups canned tomatoes with their juiceHeat the oil in a medium saucepan, add the onion, garlic, ginger, and pepper flakes.
Cook over medium heat for 15 minutes, or until the onions are soft.
Add the pineapple juice, molasses, rum, tomatoes, and the remaining 1/2 teaspoon salt, and simmer for 15 to 20 minutes.
Puree the sauce in a blender or food processor until smooth.Paint (half way cooked)ribs with the barbecue sauce and cook for 30 to 40 minutes, basting frequently and adding more sauce as needed.
The ribs should have a dark golden glaze and the meat should be tender and completely cooked.
Slice the ribs and serve warm.