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02-09-2003, 01:34 PM
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#21
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Senior Member
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Rick
I am serious now.Is there a rum subsitude(sp)you can use for your recipe.It sounds real good and I would like to try it.:wave
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02-09-2003, 01:36 PM
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#22
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Senior Member
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Rum Subsititute.
Not that I know of.
I'm gonna guess that you can't use rum - stay away from my ribs! ;)
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02-09-2003, 01:38 PM
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#23
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Senior Member
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Nope---Iam going to get some.
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02-09-2003, 09:18 PM
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#24
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Senior Member
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Rum and ribs
I couldn't wait until summer, after all. Rick, we tried out your recipe last night (Saturday) and it was as good as I thought it was going to be! With those ingredients, how can you go wrong?
Usually my wife does the cooking around here but because the recipe was so simple she decided to let the big guy into the kitchen.
Why, even the mother-in-law said it was delicious!
Thanks for a great recipe for great ribs.
John
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02-10-2003, 09:17 AM
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#25
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Senior Member
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rum ribs
:wave Hi Rick we did your's and fortunately we have a bottle of appleton's 151 jamaican that we bought in vancouver last december.
we used a kitchen dutch oven, boild the l out of it and baked @350 for about 3 hours. not messy at all and greatly enjoyed. Thank You
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02-10-2003, 09:35 AM
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#26
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Senior Member
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Wow
seems like everyone is enjoying the ribs. I'm hungry! :o
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02-10-2003, 01:34 PM
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#27
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Senior Member
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Quote:
Orginally posted by Chester Taje
Rick
I am serious now.Is there a rum subsitude(sp)you can use for your recipe.It sounds real good and I would like to try it.:wave
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Ches ,if you mean you would rather not use alcohol atall,just omit the rum altogether it will still be delicious,bearing in mind that the the rum is only 1/2cup and subtle, anytime you cook with spirits the alcohol evaporates during cooking leaving flavour.. you can also substitute sherry or apple juice .Go ahead enjoy!
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02-10-2003, 02:02 PM
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#28
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Senior Member
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Pippa
Good Girl.I will try that.:wave
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02-10-2003, 06:49 PM
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#29
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Senior Member
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Ches
Don't know how it would work, but I used to make a mean Rum Cake with Rum extract. You could use the extract with the apple juice, but I think that Pippa is right. I think the apple juice would work very well by itself...heck, you might even discover a new recipe!
Let us know how it turns out.
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02-10-2003, 10:10 PM
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#30
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Senior Member
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Suz
Thanks for imput.Going to try some this coming week.:wave
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02-13-2003, 06:57 PM
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#31
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Senior Member
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Rick, do you suppose you could ship some of those ribs to the states?
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06-28-2003, 02:20 PM
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#32
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Senior Member
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I guess I should have sent some down before they found that MAD COW in Alberta and closed the border for Canadian Beef!
(just kidding - they're pork ribs) :o
Took me long enough to answer - didn't it? :)
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06-28-2003, 02:57 PM
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#33
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Senior Member
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That's okay, Rick. I think he's still out of town. :laugh
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06-28-2003, 06:32 PM
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#34
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Senior Member
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Were you waiting for Wild Boar season, Rick?
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06-29-2003, 03:27 PM
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#35
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Senior Member
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Quote:
Orginally posted by Thomas and Janifer
Were you waiting for Wild Boar season, Rick?
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Is that the time of year I pig out? :o
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11-27-2011, 04:25 PM
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#36
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Senior Member
Trailer: 35 ft Park Model
Posts: 375
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BUMP! Just in time for Christmas!
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11-27-2011, 08:56 PM
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#37
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Senior Member
Trailer: 1988 16 ft Scamp Deluxe
Posts: 25,710
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hahahaha and Rick... I bet this Legacy post from 2003 was originally yours!
Nice to see you 
__________________
Donna D.
Ten Forward - 2014 Escape 5.0 TA
Double Yolk - 1988 16' Scamp Deluxe
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11-29-2011, 10:33 PM
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#38
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Senior Member
Trailer: 35 ft Park Model
Posts: 375
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Quote:
Originally Posted by Donna D.
hahahaha and Rick... I bet this Legacy post from 2003 was originally yours!
Nice to see you |
Hi Donna! You betcha - it was. I forgot it, somewhat, and had to come back here to refer to it. 
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12-06-2011, 11:42 AM
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#39
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Senior Member
Trailer: 1975 13 ft Trillium
Posts: 2,535
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As my donation to 'the cause', for our anual Christmas party get together last night, I made up an "Old Fart" sized version of this recipe. That means it got kicked up a 'bit', LOL
I basically doubled up on everything and/but I did swap off a few items. First, I substituted the pork ribs for HUGE beef ribs (each rib about the size of a very small roast beef). I used 'Splenda' for the brown sugar, doubled the chile sauce, 1/2C kicked up Ketchup, subbed the mentioned rum with 1 cup 'Kraken' black spiced rum (47% alcohol and 94 proof). 1C soya sauce, 2 TBSP Wooster, 2 tsp dry mustard, 1TBSP (bottled) crushed garlic, 1/2 tsp kicked up black pepper.
I did double up on the foil which really helped cleanup but there was almost NO drippings, I presume because of the meat swap?? Basted and turned/rotated the ribs while at 400 degrees (because of the much thicker cut of meat). Continued baking @400 degrees for 2 more hours. I served it up with a grande sized pot of garlic herbed smashed potatoes!!!!
Still quiet around the complex this morning, I guess almost everyones 'sleeping in' with a 'swelled head'???
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01-27-2012, 02:24 PM
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#40
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Senior Member
Name: john
Trailer: scamp 13
Michigan
Posts: 1,318
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if you use bacardi 151 rum you can get some impressive distance with the dutch oven lid.....lol just kidding. sounds awsome. combines two of my favorite things, ribs,,,and rum
as pirate john always says...."arrrrrggg , surrender the booty!"
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