Rum and Peanut Sweet Glazed Spare Ribs

Well Well Well...Its blog time again and last night was not a difference. I had some spare ribs in the freezer and wanted to do something a little different with them. I am always trying out different flavor combos and one of the ideas was using dark rum with a little bit of Asian peanut glaze. I combined some ingredients together to make a sweet and spicy sauce and came up with a winner. I oven smoked the ribs as I did with the pork butt that I did with the Cheerwine Sauce. So follow the same idea with the hickory chips or mesquite and placement in the oven. Another way is to take a roasting pan wit a rack in it and flip the rack so that the handles are pointed down and the ribs are sitting in the pan at an angle with the wet chips in the pan underneath. Here are the ingredients you'll need.

1 Rack of Pork Spare Ribs or two racks of Baby Backs or St. Louis Style Ribs

The Rub:
Creole Seasoning
Kosher Salt
Black Pepper
Garlic Powder
White Pepper
Celery Salt
Paprika
BBQ Seasoning
Oregano
Rosemary

The Sauce:
Honey
2 tbsp butter
hot sauce
peanut butter
3 oz of dark or spiced rum
Soy Sauce
2 tbsp garlic
Dijon Mustard

The key to doing these ribs in a timely manner is to use a graduated timing and temp in the oven. I rubbed the ribs using the rub combo I listed above and set in the oven over the smoke chips for 30 minutes on 425 degrees. This gives a fast smoke and high heat will sear spices into the meat. After 30 reduce heat to 325 for an hour and a half and then 250 for an hour. Once meat is on the final 30 minutes, start on the sauce.
Melt the butter in a small saucepan and put in 4-5 dashes of hot sauce, 3 oz of honey, 3 oz of Rum and wisk in the garlic. Let this simmer for 5-6 minutes and add the peanut butter and melt that down. Wisk in and then add Soy, and about 3 tbsp of dijon mustard for spice. Once timer goes off on the ribs, start mopping on the glaze.
Add one smathering and put under the broiler for 3 minutes and continue to add layers of glaze in 1-2 minute increments back and forth and layer the glaze until the stuff is gone. The flavor you get from these will kick you in so many ways that you don't know what flavor you'll have next. Great ribs and great flavor. Enjoy these!!!!