dark rum and mixed pepper pork ribs

by Leah Halmagyi


  • 4 x 8-bone American-style pork ribs
  • ½ cup dark rum
  • ½ cup dark brown sugar
  • ¼ cup Sriracha sauce
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp white wine vinegar
  • 4 cloves garlic
  • 2 tsp mustard powder
  • 2 tsp black peppercorns
  • 2 tsp Szechuan peppercorns
  • 1 bunch tarragon leaves
  • coleslaw, corn and toasted corn tortillas, to serve


Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 4

1 Preheat oven to 150°C. Use a sharp knife to score the ribs several times. Combine the
remaining ingredients in a blender and purée until very smooth. Pour onto the ribs in a glass
or ceramic dish, then refrigerate overnight.
2 Arrange in a baking dish with half the marinade, then cover with foil and bake for 3
hours. Remove the foil, then continue baking for 1 hour, basting regularly with the
remaining marinade. Serve with coleslaw, corn and toasted corn tortillas.