Food News

Rum 'n' Coke Ribs: A Recipe From Pete Evans

Last week, we interviewed Australian celebrity chef and author Pete Evans. If you missed the interview, read it here and here.

Just in time for Memorial Day barbecuing, we're sharing Pete's recipe for Rum 'n' Coke Ribs. Enjoy.

Rum 'n' Coke Ribs


 2 racks of pork ribs

For the marinade:

 1 cup rum

3 cups cola

1 1/3 cups tomato ketchup

1-2 dashes of Tabasco sauce

2 garlic cloves, minced

4 tablespoons hoisin sauce


Combine all the marinade ingredients in a bowl, then place the ribs in a nonreactive dish and cover with the marinade.

Refrigerate overnight.

Set up the outdoor grill for indirect-heat cooking over medium-low heat, leaving half of the fire bed free of coals.

Place the ribs in a heavy roasting pan and place on the cool part of the grill.

Cover the grill and cook for 1 hour 15 minutes, basting the ribs every 20 minutes with the marinade.

Add more coals to the fire or turn up the burner so the grill is medium hot.

Remove the ribs from the pan and place directly on the grill grate.

Cook for 5 minutes on each side, or until caramelized and lightly charred.

While the ribs are cooking, place some of the marinade in a saucepan on the grill, bring to a boil and reduce by half to serve as sauce with the ribs.


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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss