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Smoked Ribs with Coconut Rum BBQ Sauce by Journey South

Difficulty 4/5
|
Prep time 20 mins

Cook time 6 hrs
|
Serves 8-12

Hardwood Apple

Add a taste of the tropics to your next rack. This recipe features slow-smoked ribs finished off with a homemade coconut rum BBQ sauce that’s perfect for your next summer cookout.

Ingredients

Coconut Rum BBQ Sauce

1 bottle TRAEGER 'CUE BBQ SAUCE

2 cups RUM

2 cans COCONUT MILK

2 TOMATOES

2 CLOVES ROASTED GARLIC

Ribs

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

Preparation

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!

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