4 lbs. country-style pork ribs
1 1/2 c. cola
1 jigger dark rum
juice of 1 small lime
2 scallions, finely chopped
2 T. vegetable oil
2 T. ground mustard
2 T. paprika
2 tsp. pepper
Cover the ribs in a large pot with water. Bring to a boil and simmer for 30 minutes. Combine
the cola, rum, lime juice, scallions and oil in a saucepan. Heat on low, being careful not to burn off the rum.
Use on the ribs as a marinade and refrigerate for 2 hours. Mix the mustard, paprika and pepper; coat the ribs with this
mixture. Grill over medium heat until crisp. Mop often. Serve with a tomato-based sauce. Serves 4
to 6.
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