Buccaneer Baby Backs

Name: Buccaneer Baby Backs
Ingredients: 1 large orange; 1 small onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 3 -4 tablespoons chopped chives (or scallions, white and green parts); 12-1 scotch bonnet pepper, seeded and minced; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 3 tablespoons red wine vinegar; 3 tablespoons soy sauce; 3 tablespoons vegetable oil; 12 teaspoon fresh ground black pepper; 4 allspice berries (or 1/4 t. ground allspice); 14 teaspoon whole cloves (or ground cloves); 2 baby back rib racks (4-5 lbs. total); 14 cup dark rum; 14 cup honey; 14 cup firmly packed dark brown sugar; 14 cup fresh lime juice; 3 tablespoons soy sauce; 2 tablespoons fresh orange juice; 12 teaspoon ground cinnamon; 12 teaspoon ground nutmeg; 1 cup ketchup; wood chips, soaked for 1 hour in water to cover, then drained (apple or cherry, recommended)

23 ingredients

14 steps

Ingredients

1 large orange
1 small onion, coarsely chopped
2 garlic cloves, coarsely chopped
3 -4 tablespoons chopped chives (or scallions, white and green parts)
12-1 scotch bonnet pepper, seeded and minced
2 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
3 tablespoons soy sauce
3 tablespoons vegetable oil
12 teaspoon fresh ground black pepper
4 allspice berries (or 1/4 t. ground allspice)
14 teaspoon whole cloves (or ground cloves)
2 baby back rib racks (4-5 lbs. total)
14 cup dark rum
14 cup honey
14 cup firmly packed dark brown sugar
14 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons fresh orange juice
12 teaspoon ground cinnamon
12 teaspoon ground nutmeg
1 cup ketchup
wood chips, soaked for 1 hour in water to cover, then drained (apple or cherry, recommended)

Directions

1

Using a vegetable peeler, remove 2 strips of orange zest; place them in the bowl of a food processor or blender.
2

Cut the orange in half and squeeze out the juice, discarding any seeds.
3

Set 2 tablespoons juice aside for sauce; add the remaining juice to the food processor for the marinade.
4

Add onion, chives, Scotch bonnet, parsley, vinegar, soy sauce, oil, pepper, allspice, and cloves to the food processor; puree until smooth.
5

Place racks of ribs, meat side down, on a work surface; remove the thin, papery membrane from the back of the ribs.
6

Then place racks in a large roasting pan or baking dish; pour the marinade over them, turning the racks to coat both sides.
7

Let marinate, covered, in the refrigerator for at least 6 hours or as long as 24 hours, turning them 3 or 4 times (the longer the ribs marinate, the richer the flavor will be).
8

Set up and light smoker according to manufacturers directions.
9

Bring to a boil over high heat.
10

Decrease heat to medium; let mixture simmer until syrupy, 3-5 minutes.
11

Stir in the ketchup and 2-3 tablespoons water and let sauce gently simmer until thickened and flavorful, 6-10 minutes.
12

Taste for seasoning, adding more soy sauce if a saltier flavor is desired, more brown sugar if sweetness is desired, more lime juice if tartness is desired and more rum if desired; Let sauce cool to room temperature before serving.
13

*Lightly baste ribs with sauce during the last 30 minutes of cooking.
14

Transfer ribs to a large platter or cutting board; let the ribs rest for a few minutes, then cut the racks in half or into individual ribs; serve with sauce.