Add a taste of the tropics to your next rack. This recipe for Smoked Ribs with Coconut Rum BBQ Sauce by Journey South features slow-smoked ribs finished off with a homemade coconut rum BBQ sauce that’s perfect for your next summer cookout.
Coconut Rum BBQ Sauce:
2 cups RUM
1 bottle TRAEGER ‘CUE BBQ SAUCE
2 cans COCONUT MILK
TOMATOES – 2
2 CLOVES ROASTED GARLIC
3 racks ST LOUIS STYLE RIBS, TRIMMED AND MEMBRANE REMOVED
4 tbsp TRAEGER RUB
6 tbsp BUTTER
1-1/2 cups BROWN SUGAR
1-1/2 cups AGAVE
For the BBQ Sauce: When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Chop up tomatoes and garlic and add all ingredients to a cast iron pan. Mix to combine. Place the pan directly on the grill grate and cook for 45 to 60 minutes. Remove from grill grate and transfer to a blender. Puree until smooth. Reserve until ready to sauce ribs.
For the Ribs: Reduce grill temperature to 250 degrees F. Season ribs with Traeger Rub and place directly on grill grate rib side down or in a Traeger rib rack with the bone resting on the rack. Cook for 3 hours.
Stack 2 pieces of tin foil on the table large enough to cover one rack of ribs. In the center of the foil place 3 Tbsp butter, 1/2 cup brown sugar and 1/2 cup agave.
Place the ribs meat side down on top of the brown sugar mixture and wrap tightly. Repeat with remaining 2 racks.
Place all ribs directly on the grill grate (no rack) meat side down and cook an additional 1-1/2 to 2 hours or until internal temperature reaches 203 degrees F.
Remove ribs from the grill and cover each rack with 1/2 cup Coconut Rum BBQ sauce. Rewrap and return to grill an additional 10 minutes to allow sauce to thicken.
Remove ribs from the grill and slice. Enjoy!
Recipe and photo from Traeger.