Texas barbecue beef ribs with spiced rum sauce
- 2 racks of 7 beef ribs
- 9 L (2 1/2 gallons) cold water
- 5 ml (1 tsp) dried thyme
- 3 bay leaves
- 10 ml (2 tsp) freshly ground black pepper
- 500 ml (2 cups) ketchup
- 250 ml (1 cup) dark spiced rum
- 180 ml (3/4 cup) molasses
- 30 ml (2 tbsp) Worcestershire sauce
- 30 ml (2 tbsp) Dijon mustard
- 80 ml (1/3 cup) HP Sauce
- 30 ml (2 tbsp) Tex-Mex spice mix
- 2 ml (1/2 tsp) crushed chipotle peppers (or crushed chili peppers)
- With a chef's knife, cut the racks in half between the 3rd and 4th rib.
- Place the ribs in a large pot and add the water, herbs and spices.
- Bring to a boil and cook for about 1 hour and 45 minutes.
- In a bowl, combine all the sauce ingredients. Stir and refrigerate.
- Preheat the barbecue to 150°C (300°F).
- Place the ribs on the grill and brush with sauce.
- Close the lid and cook for 5 minutes.
- Turn the ribs over and brush with sauce again.
- Repeat every 5 minutes, for a total cooking time of 30 minutes.
- Serve with coleslaw and grilled corn.