3 Racks Rancho San Julian Beef Short Ribs or Pork Ribs
Extra virgin olive oil
For Sugar Rum Rub:
¾ cup brown sugar
¼ cup 10 Cane Rum
1 tsp. smoked Salt
1 Tbs. garlic powder
1 Tbs. paprika
⅛ tsp. cinnamon
½ Tbs. chili powder
1 tsp. Tony Chachere’s Creole Seasoning
Remove silver skin from ribs. Place ribs on foil-covered sheet tray, bone side down, with enough foil to make a tent over ribs. Mix all sugar rum rub ingredients in a bowl. Apply the sugar rum rub generously over meat side of ribs. Crimp the edges of the foil to make a tent, and place in refrigerator for at least 2 hours—the longer, the better—so you can do this step the night before. Take the ribs out 1 hour before cooking to get to room temperature.
Preheat the oven to 250°, open the tent, and apply a coat of olive oil on both sides of the meat. Place 3-4 ice cubes under the ribs and re-crimp the foil to make a tent. Cook for 3.5-4 hours, adding a little water every hour to ensure tender ribs. Remove from oven, and let stand 10 minutes before putting them on the grill.
Set your grill to med-high, rub one more time on both sides with olive oil, and place on grill 4-5 minutes each side to brown meat. Slather the ribs with the BBQ sauce of your liking, and cook another 2 minutes. Remove from grill, and squeeze the juice of ½ a lemon on each rack of ribs.