Rum Ribs - Page 3 - Fiberglass RV


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Old 02-10-2003, 06:49 PM   #29
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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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Old 02-10-2003, 10:10 PM   #30
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Thanks for imput.Going to try some this coming week.:wave
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Old 02-13-2003, 06:57 PM   #31
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Rick, do you suppose you could ship some of those ribs to the states?
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Old 06-28-2003, 03:20 PM   #32
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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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Old 06-28-2003, 03:57 PM   #33
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That's okay, Rick. I think he's still out of town. :laugh
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Old 06-28-2003, 07:32 PM   #34
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Were you waiting for Wild Boar season, Rick?
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Old 06-29-2003, 04:27 PM   #35
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Orginally posted by Thomas and Janifer

* * * * * * Were you waiting for Wild Boar season, Rick?

Is that the time of year I pig out? :o
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Old 11-27-2011, 04:25 PM   #36
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BUMP! Just in time for Christmas!
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Old 11-27-2011, 08:56 PM   #37
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hahahaha and Rick... I bet this Legacy post from 2003 was originally yours!

Nice to see you
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Old 11-29-2011, 10:33 PM   #38
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hahahaha and Rick... I bet this Legacy post from 2003 was originally yours!

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Hi Donna! You betcha - it was. I forgot it, somewhat, and had to come back here to refer to it.
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Old 12-06-2011, 11:42 AM   #39
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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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Old 01-27-2012, 02:24 PM   #40
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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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Old 01-27-2012, 03:46 PM   #41
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I just used whatever we had left over(flowing) from our bar!!
I was just musing, "I winder what this would taste like with a little jam/preserves (add your favorite here) mixed in with the recipe???
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Old 06-27-2013, 01:02 AM   #42
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hi donna! You betcha - it was. I forgot it, somewhat, and had to come back here to refer to it.
:d:d:d
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