Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. . Soak wood chunks for at least 1 hour before smoke-cooking. Drain before using. | 2. For the rub, in a small bowl, combine salt,brown sugar, dry mustard, chili powder, garlic powder, thyme, all spice, cumin, crushed red pepper, and black pepper. | 3. Set aside 2 1/2 tablespoons of the mixture. | 4. Sprinkle the remaining mixture evenly over ribs; rub in with your fingers. | 5. Cover and let stand at room temperature of 15 minutes. | 6. For mop sauce, in a small bowl, combine nectar, vinegar, and 1 1/2 teaspoons of the reserved rub. | 7. Set aside the remaining 2 tablespoons rub for the Caribbean Sauce. | 8. Prepare the smoker. Add four to six of the drained wood chunks to smoker. (Add one or two additinal chunks when only a wisp of smoke comes through top vent.). | 9. Place ribs on top and middle racks of smoker. | 10. Cover and smoke at 225 to 250 degrees F for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours. | 11. For Caribbean Rum Sauce cook 1/2 cup chopped onion in 1 tablespoon hot vegetable oil in medium saucepan over medium heat until tender. Stir in 1 cup bottled barbecue sauce, 3/4 cup mango nectar, 1/4 cup spiced rum, 2 tablespoons honey, and the reserved 2 tablespoons of tub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency. Makes 2 cups. | 12. Remove ribs from smoker. Brush again with mop sauce; lightly brush with Caribbean Sauce. Wrap each slab in foil and return to smoker. | 13. Cover and smoke for 30 to 60 minutes more or until ribs are tender. (When you lift each rack with tongs, the meat should tear easily.). | 14. Unwrap ribs and return to smoker. Cover and smoke 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	tablespoon		-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
mustard	1 1/2	1/2		0.4725	0.0817	0.05	0.0073
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
thyme	1/2	teaspoon	crushed dried	0.40399999999999997	0.0978	0.0222	0.0067
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
red pepper flake	1/2	teaspoon	crushed	2420.8055	0.0	538.5612	13.6
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
pork back rack	6	lb		2420.8055	0.0	538.5612	13.6
mango nectar	1/3	cup		42.67	10.9771	0.092	0.0502
cider vinegar	1	tablespoon	reserved	3.1289999999999996	0.1386	0.0	0.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
barbecue sauce	1	cup		418.32	46.6626	32.8431	11.0058
mango nectar	3/4	cup		42.67	10.9771	0.092	0.0502
rum	1/4	cup	spiced	-	-	-	-
honey	2	tablespoons	reserved	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.