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A Southwest Summer: Grilled Rum Ribs

A Southwest Summer: Grilled Rum Ribs
A Southwest Summer: Grilled Rum Ribs
Chef Larry Edwards/Casa de Cuisine

When I was a young pup Chef falling from island to island trying not to split my skull open by falling on bottles of rum, friends would gather on the beaches nightly for inferno-like barbecues. Our goal was to touch a star with a flame. We never succeeded in a literal sense but thanks to Captain Morgan, we did in our fuzzy minds.

We would borrow ribs (we didn't steal them, we returned the bones) from the restaurants we worked at. We'd get some peppers and rum and make a ferocious marinade. We'd light the fire and begin to blast some Jimmy Buffett. Soon the ribs would be sizzling on the flames and life on Earth was good (until the morning hangover - then life on Earth would suck!).

A few years later and a little more sober, I adapted our beach ribs to a more Southwestern style but they're still marinated in rum and Jimmy Buffett still blasts whenever the grill turns into tentacles from hell! In the picture you will see these served with Garlic and Sour Cream Mashed Potatoes. Why? Because I like them!

Be careful. The ribs have been soaking in rum and once they hit the direct heat, there will be flame-ups! -- and if not careful you will lose every hair on your body (at least the visible ones), though possibly less painful than a Brazilian wax (not that I would know).

Ingredients needed to make Grilled Rum Ribs (serves 2):

  • 4 slabs beef flank ribs
  • 1/2 cup Captain Morgan rum
  • 4 cloves garlic, minced
  • 2 jalapeno peppers, stemmed, seeded and minced
  • 1 Tbs. chili powder
  • 1 Tbs. olive oil


  1. Pat dry your ribs of any excess moisture.
  2. In a shallow dish, whisk together the remaining ingredients.
  3. Place the ribs into the marinade, toss to coat, and marinate 1 hour at room temperature.
  4. Fire-up the grill.
  5. Place the ribs onto the grill and cook over direct (flame) heat 2 minutes per side. Place on indirect (away from flame) heat and cook 7 minutes per side. Place back on direct heat and cook 2 minute per side. This is of course depending on the thickness of the ribs.
  6. Remove from the grill and serve!

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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