Ingredients
- 4 ounces light rum
- 3 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon coarsely ground black pepper
- 2 ½ teaspoons sea salt
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons dried crushed thyme
- ¾ teaspoon cayenne pepper
- ¾ teaspoon ground cloves
- 6 pounds rib tips, cleaned and cut up
Why This Dish Is So Satisfying
Tips From The Kitchen
- Cook the rib tips slowly over low heat to keep them tender and juicy.
- Use a grill or oven with a drip pan to avoid flare-ups from the marinade’s sugar content.
Step 1
Lightly heat your oven to 300°F (150°C). In a small bowl, mix together the rum, lime juice, and brown sugar—set this aside for basting later. Then, combine the black pepper, sea salt, allspice, cinnamon, thyme, cayenne, and cloves in another small bowl.
Step 2
Put the rib tips into a resealable plastic bag and add about half of the spice mix. Seal the bag and give it a good shake to coat the ribs evenly. Add the rest of the spices, seal the bag again, and shake once more to make sure every piece is well coated.
Step 3
Take the ribs out of the bag and spread them out on a baking sheet. Keep the lime and rum mixture handy for basting. Pop the ribs in the oven and let them bake for around 1 hour and 20 minutes, basting with the lime marinade every 20 minutes or so. You’ll know they’re ready when the meat starts to pull away from the bones.
