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Braised Ribs Glased With A Chipotle Captain Morgan Black Spiced Rum


  • One (1) 8-ounce can of chipotle peppers
  • 2 cups BBQ sauce
  • 1 tablespoon molasses
  • 2 tablespoons Captain Morgan Black Spiced Rum
  • 1 teaspoon vanilla extract
  • ½ cup orange juice


Blend ingredients together until smoothIngredients for the rub for the ribs

  • 2 racks of St. Louis ribs (about 4 pounds)
  • 2 tablespoons smoked paprika
  • 2 cups brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons ginger powder
  • 1 teaspoon allspice
  • 4 shots Captain Morgan Black Spiced Rum
  • 1 can of cream soda

Combine paprika, brown sugar, cinnamon, ginger powder and allspice to create the dry rub.

Directions for rib Preparations

Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add 4 shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375°F and place pan in the oven, cooking for approximately 2.5 hours, until the ribs are tender and the rib bone is showing. The meat will pull off the rib, but not easily. Finish on the grill on medium heat for about 15 minutes and baste with Chipotle Captain Morgan Black Spiced Rum BBQ sauce.


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