Jamaican Rum Punch Ribs

Jamaican vibes meet American BBQ: Our Rum Punch Ribs are the perfect blend of flavorful spare ribs, tropical fruit punch, and authentic Jamaican rum. These ribs are cooked low and slow in the oven to become incredibly tender. The glaze, made with Grace Fruit Punch, rum, and spices, creates a sweet and spicy crust with a true Caribbean flair.

Perfect for barbecues, special occasions, or simply when you're craving a taste of Jamaica. And the best part? You don't need a smoker – everything works perfectly in the oven!

Ingredients

For the ribs

1.5 kg spare ribs (baby back or St. Louis cut)

2-4 tablespoons Island Spice seasoning mix

2-4 tbsp YARDIES Mix and Match everyday seasoning

1 tbsp vegetable oil, or alternatively and better, spray oil (e.g., air fryer oil)

approx. 50 ml Grace Fruit Punch (for spraying during cooking)

For the Rum Punch glaze

150 ml Grace Fruit Punch
50 ml Jamaican rum (e.g. Wray & Nephew or Appleton Estate)
1 tbsp honey
1 tsp lime juice
approx. 2 teaspoons YARDIES Mix&Match everyday seasoning
1 teaspoon Reggae Ketchup, alternatively Scotch Bonnet or Hot Sauce
1 tsp Mango Madness (the mango enhances the Rum Punch flavor and adds extra spice)

preparation

Preparing the ribs

Lift the silverskin on the back of the ribs with a knife and peel it off with a kitchen towel.

Thoroughly rub ribs with Mix & Match, Island Spice and oil.

Cover and marinate in the refrigerator for at least 2 hours (preferably overnight).

First cooking phase – 2.5-3 Hours in the oven (to form a crust)

Preheat oven to 130 °C (top/bottom heat) or 110 °C (fan-assisted heat).

Place the ribs on a wire rack, and put a baking tray filled with water underneath (this keeps them juicy).

Spray/drizzle with Fruit Punch every 45 minutes to prevent them from drying out.

Second cooking phase – 1.5-2 hours in aluminum foil (to soften to butter)

Wrap the ribs twice in aluminum foil.

Add 50 ml of fruit punch + 1 tbsp butter + 1 shot of rum.

Place back in the oven and continue cooking for 1.5-2 hours.

Prepare the glaze

Heat all the ingredients for the glaze in a small saucepan.

Simmer for 5 minutes until it thickens slightly.

 

Final cooking phase – 1 hour glazing & caramelizing

Remove the ribs from the foil and place them on a baking sheet.

Coat with the glaze and continue cooking at 160 °C.

Reglaze every 15 minutes.

For a sticky crust: Turn on the grill function for the last 5 minutes.

 

Ready to eat!

After 5-6 hours in the oven, your Rum Punch Ribs are perfect: buttery soft, juicy, and bursting with Caribbean flavor! Serve them with grilled corn on the cob, coleslaw, or simply on their own with an extra glaze.

Want to experience even more of that Jamaican feeling? Then treat yourself to an ice-cold Rum Punch or a Red Stripe beer. Cheers!

FAQ – Frequently Asked Questions about Rum Punch Ribs

Can I shorten the cooking time?

Yes! Use the 2-2-1 method : 2 hours without foil, 2 hours wrapped in foil, 1 hour glazing. The ribs will still be incredibly tender!

Can I cook the ribs without aluminum foil?

Yes, but then they'll take longer and might become a bit drier. Alternatively, you can braise them in a covered roasting pan.

Which rum goes best?

For the authentic taste of Jamaican rum , choose: Wray & Nephew for an intense flavor or Appleton Estate for a milder note.

Can I also cook the ribs on the grill?

Yes! Use indirect heat at approximately 110-130 °C and smoke them with pimento wood for extra aroma.

What can I use instead of Tropical Rhythms?

I would replace Tropical Rhythms with a homemade rum punch or multi-juice.