Buccaneer Baby Backs Recipe

Name: Buccaneer Baby Backs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large orange; 1 small onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 3 -4 tablespoons chopped chives (or scallions, white and green parts); 12-1 scotch bonnet pepper, seeded and minced; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 3 tablespoons red wine vinegar; 3 tablespoons soy sauce; 3 tablespoons vegetable oil; ½ teaspoon fresh ground black pepper; 4 allspice berries (or 1/4 t. ground allspice); ¼ teaspoon whole cloves (or ground cloves); 2 baby back rib racks (4-5 lbs. total); ¼ cup dark rum; ¼ cup honey; ¼ cup firmly packed dark brown sugar; ¼ cup fresh lime juice; 3 tablespoons soy sauce; 2 tablespoons fresh orange juice; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 cup ketchup; wood chips, soaked for 1 hour in water to cover, then drained (apple or cherry, recommended)

Servings: persons

1 large orange
1 small onion, coarsely chopped
2 garlic cloves, coarsely chopped
3 -4 tablespoons chopped chives (or scallions, white and green parts)
12-1 scotch bonnet pepper, seeded and minced
2 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
3 tablespoons soy sauce
3 tablespoons vegetable oil
½ teaspoon fresh ground black pepper
4 allspice berries (or 1/4 t. ground allspice)
¼ teaspoon whole cloves (or ground cloves)
2 baby back rib racks (4-5 lbs. total)
¼ cup dark rum
¼ cup honey
¼ cup firmly packed dark brown sugar
¼ cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons fresh orange juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup ketchup
wood chips, soaked for 1 hour in water to cover, then drained (apple or cherry, recommended)

1
Using a vegetable peeler, remove 2 strips of orange zest; place them in the bowl of a food processor or blender.
2
Cut the orange in half and squeeze out the juice, discarding any seeds.
3
Set 2 tablespoons juice aside for sauce; add the remaining juice to the food processor for the marinade.
4
Add onion, chives, Scotch bonnet, parsley, vinegar, soy sauce, oil, pepper, allspice, and cloves to the food processor; puree until smooth.
5
Place racks of ribs, meat side down, on a work surface; remove the thin, papery membrane from the back of the ribs.
6
Then place racks in a large roasting pan or baking dish; pour the marinade over them, turning the racks to coat both sides.
7
Let marinate, covered, in the refrigerator for at least 6 hours or as long as 24 hours, turning them 3 or 4 times (the longer the ribs marinate, the richer the flavor will be).
8
Set up and light smoker according to manufacturers directions.
9
Bring to a boil over high heat.
10
Decrease heat to medium; let mixture simmer until syrupy, 3-5 minutes.
11
Stir in the ketchup and 2-3 tablespoons water and let sauce gently simmer until thickened and flavorful, 6-10 minutes.
12
Taste for seasoning, adding more soy sauce if a saltier flavor is desired, more brown sugar if sweetness is desired, more lime juice if tartness is desired and more rum if desired; Let sauce cool to room temperature before serving.
13
*Lightly baste ribs with sauce during the last 30 minutes of cooking.
14
Transfer ribs to a large platter or cutting board; let the ribs rest for a few minutes, then cut the racks in half or into individual ribs; serve with sauce.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 large orange, 1 small onion, coarsely chopped, 2 garlic cloves, coarsely chopped, 3 -4 tablespoons chopped chives (or scallions, white and green parts), and more.

Yes, Buccaneer Baby Backs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buccaneer Baby Backs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions