Bradley and I have been the hostess and host of many a boozy dinner party, and we always get requests for my Cuba Libre Ribs. I’m sure many of you, like myself, always have at least one bottle of good quality dark rum in the house. We also have to keep the coke needed for the recipe safely locked away in the alcohol cabinet (solid walnut, vintage, beautiful), because we don’t let our little darlings drink fizzy drinks. Luckily, the next time the rum and coke ribs will be getting an outing is at our annual Halloween feast, when the kids will be safely locked away at their Gran’s house. The theme this year will be pirates (hence the rum recipes, and a good restocking of the alcohol cabinet with The Kraken and Pusser’s 15 year old rum). Don’t worry, I won’t be making the pork ribs recipe with those particular brands of good quality rum. They’re only to be consumed with ice, or ginger.
- 2 racks of pork ribs
- 5 cloves of garlic, crushed
- 2 red onions, roughly chopped
- 3 tsp of mustard
- 150ml dark rum
- 750ml coke
- salt and pepper
- In a stylish deep roasting tin (mine’s from a charity shop in Camden), spread the pork ribs evenly.
- Pour over the rum and coke, then top with the crushed garlic, chopped red onions, and a generous amount of salt and pepper.
- Cover in baking foil and leave to marinate for at least an hour. I usually either make myself a rum and coke and have a bath, or get started on dessert in this time. You could do both. My mojito cocktail cupcakes are a perfect way to use up some more of that dark rum.
- After marinating, bake at 100 degrees for 1 hour.
- Bake for a further 1 hour at 180 degrees.
- Remove the foil and bake for a final 20 minutes.
- Serve with roast potatoes and salad.