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Ingredients
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4 ounces light rum
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3 tablespoons fresh lime juice
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2 tablespoons brown sugar
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1 tablespoon coarsely ground black pepper
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2 ½ teaspoons sea salt
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1 ½ teaspoons ground allspice
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1 ½ teaspoons ground cinnamon
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1 ½ teaspoons dried crushed thyme
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¾ teaspoon cayenne pepper
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¾ teaspoon ground cloves
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6 pounds rib tips, cleaned and cut up
Directions
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Preheat the oven to 300 degrees F (150 degrees C).
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Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
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Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
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Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
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Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.
Cook's Note:
You can substitute the rum with 1 tablespoons plus 2 teaspoons rum extract plus enough water to equal 4 ounces.
Nutrition Facts (per serving)
429 | Calories |
30g | Fat |
4g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 429 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 11g | 56% |
Cholesterol 120mg | 40% |
Sodium 461mg | 20% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 2g | |
Protein 29g | 58% |
Vitamin C 2mg | 2% |
Calcium 60mg | 5% |
Iron 7mg | 37% |
Potassium 344mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.