Rum Runner Ribs

Recipe submitted by Laurie Thompson


4 lbs. pork back ribs
1 lime sliced
chicken broth
1/2 cup Heinz chili sauce
1/2 cup ketchup
1/2 cup canned, crushed pineapple with juice
1/4 cup HP Sauce
1/4 cup brown sugar
1/4 cup each finely chopped green onion and dark rum
1 tsp. each lime zest and minced ginger
pinch allspice

To parboil ribs, cut each rack into 2-bone portions. Place in a large pot with the sliced lime and enough equal parts of each water and chicken broth to cover ribs. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Discard lime slices. Cool ribs in cooking broth for 1 hour. Drain well.

Sauce:

In saucepan, stir chili sauce with ketchup, pineapple, HP Sauce and brown sugar. Bring to a boil over medium heat. Cook, stirring, for 5 minutes. Remove from heat; stir in the green onion, rum, lime zest, ginger and allspice until well combined. Cool slightly.

Preheat the grill to medium-high. Toss ribs with half of the sauce mixture; grill, turning and basting often with remaining sauce, for 10-15 minutes or until glossy and well marked.