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Spike the Ball Baby Back Ribs




Source of Recipe


the web


List of Ingredients




2 racks of baby back ribs
18 x 24-inch piece of aluminum foil or a foil cooking bag
1 cup Bacardi® Mixers Pina Colada
2 ounces Bacardi® Rum

Glaze
1/2 cup BBQ Sauce
1 teaspoon sesame seed oil
2 tablespoons Bacardi® Mixers Pina Colada
1/2 cup toasted coconut for garnish

Recipe



1. Rinse the ribs, pat dry with paper towels and cut each baby back rack in half. Place the 4 pieces of ribs in a row in the center of the foil or in the foil bag.

For the piece of foil, bring the long sides of the foil up to the middle and make 2 folds to make a seam. Make a tight seal, but leave some room for the steam to build up. Fold one of the short ends 2 or 3 folds and leave one end open.

2. In a bowl, mix together the Bacardi Mixer Pina Colada and the rum. Pour in the open end of the foil packet or into the open end of the foil bag. Carefully seal the end of the foil packet or the foil bag.

3. Preheat your barbecue grill to high. Place the foil bag or packet seam side up on the grill and cover. Cook for 45 minutes and remove from the grill. Be very careful when opening the bag or packet because steam is going to be released. Remove the ribs from the packet and place the ribs back on the grill.