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Flavorful Caribbean Rum-Glazed Ribs Recipe with Easy Mango BBQ Sauce

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Tender pork baby back ribs slow-cooked and glazed with a sticky, sweet Caribbean rum glaze, served with a tangy and fruity mango BBQ sauce for a tropical twist.

Ingredients

Scale
  • 2 racks pork baby back ribs (about 3–4 pounds / 1.4–1.8 kg)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ cup dark Caribbean rum (e.g., Appleton Estate)
  • ⅓ cup brown sugar, packed
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground allspice
  • 2 cloves garlic, minced
  • 1 ripe mango, peeled and diced
  • ½ cup tomato ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper, to taste

Instructions

  1. Remove the thin membrane from the back of the ribs. Pat ribs dry with paper towels, then season evenly with kosher salt, black pepper, and smoked paprika. (~10 minutes)
  2. In a medium saucepan, combine dark rum, brown sugar, butter, Dijon mustard, allspice, and minced garlic. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves and glaze thickens slightly, about 8-10 minutes. Avoid boiling vigorously. (~12 minutes)
  3. In a blender, combine diced mango, ketchup, apple cider vinegar, honey, smoked paprika, cayenne, salt, and pepper. Blend until smooth. Transfer to a small saucepan and warm gently over low heat for about 5 minutes. Set aside. (~10 minutes)
  4. Preheat oven to 275°F (135°C). Place ribs on a rimmed baking sheet, cover tightly with foil, and bake for 2.5 to 3 hours until tender but not falling apart. (~3 hours)
  5. Remove ribs from oven and discard foil. Using a basting brush, generously coat ribs with rum glaze. Place ribs under a preheated broiler for 5-7 minutes, watching closely to avoid burning, until glaze bubbles and caramelizes. Remove and let rest 5 minutes before slicing. (~15 minutes)
  6. Serve ribs warm with mango BBQ sauce spooned alongside or drizzled on top.

Notes

Remove the membrane from ribs for better flavor absorption and tenderness. Keep rum glaze simmering gently to avoid burning off alcohol and sugars. Wrap ribs tightly in foil during baking to keep moist. Watch ribs closely under broiler to prevent burning glaze. Mango BBQ sauce can be made a day ahead for deeper flavor. For grilling, cook ribs wrapped in foil over indirect heat at 275°F and finish with rum glaze on grill grates.

Nutrition

Keywords: Caribbean ribs, rum-glazed ribs, mango BBQ sauce, pork ribs, slow-cooked ribs, tropical BBQ, easy ribs recipe

Find it online: https://cheerycrisp.com/flavorful-caribbean-rum-glazed-ribs-recipe-with-easy-mango-bbq-sauce/