Two recipes from
www.kittlingridge.com not tried but hey, ingredients look good!
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SAVORY RUM CHICKEN[/color]
Ingredients:2 tsp. Vegetable Oil
3 Onions - Medium, thinly sliced
6 Garlic cloves, chopped
1/2 cup Chicken Broth
1 Chicken, whole (approx 3 1/4 lbs)
1/4 cup Black Stripe Rum
2 T Apple Cider Vinegar
1/2 cup Light Brown Sugar, packed
1/2 tsp. Ground Cloves
1/2 tsp. Cinnamon
1/4 tsp. Ground Red Pepper
1 - 1/2 tsp. Salt
Directions:Preheat the oven to 350 degrees F.
In a large skillet, heat the vegetable oil over medium heat. Stir
in the onions and garlic and cook for 8 to 10 minutes or until
golden. Pour the onion and garlic mixture into a 9 x 13-inch
baking dish. Then add the chicken broth over the onion mixture
and place the chicken over the top.
In a medium bowl, combine the rum, vinegar, brown sugar,
cloves, cinnamon, ground red pepper, and salt and mix well to
make a glaze. Brush half the glaze over the chicken, and bake
for 30 minutes.
Drizzle the remaining glaze over the chicken and bake for
40 to 45 minutes, or until no pink remains in the chicken and
the juices run clear.
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BABY BACK RUM RIBS[/color]
Prepare your ribs anyway you want...
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BBQ Sauce Ingredients:[/color]
4 cups Ketchup
1/3 cup Onion, finely chopped
1/4 cup Brown Sugar
3 T Lemon Juice
3 T Black Stripe Rum
3 T Worcestershire sauce
2 T Liquid Hickory Flavoring
2 tsp. Louisiana pepper sauce
Directions:In a large saucepan, combine ketchup, onion, brown sugar, lemon juice, Black Stripe Rum, Worcestershire sauce, hickory flavoring, and pepper sauce. Simmer over low heat for 1 hour, stirring occasionally.
Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table.
Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
Serve with the reserved sauce.
