Recipe for: Havana Club 7 rum & coke BBQ pork ribs
Thomas Cook asked me to come up with a barbecue recipe inspired by one of their Where is Hot Destinations. I chose Cuba. My daughter’s name is Havana and I thought a BBQ recipe including Havana rum would be a fun and tasty idea.
This delicious Cuba-inspired barbecue dish that makes great use of Havana Club 7 rum.
Six to 10 pork ribs
For the marinade:
150ml of Havana Club 7 rum
450ml of cola (any brand)
200ml of tomato ketchup (and brand but the squeezy bottle is the easiest
4 generous tbsps hoisin sauce
1tbsp Worcester sauce
1 tsp Tabasco sauce (or more if you like it spicier)
How to make:
Add all the marinade ingredients into a large bowl and mix together. Add the ribs and cover the bowl with Clingfilm or a plate. Leave in the fridge overnight or for at least five hours.
To cook, set up the barbecue until it is hot and then raise the grill as high up as possible so the ribs can cook slowly. Place the ribs, bone ride down, in a metal baking tray, give them a good coating of marinade and cover the tray with foil.
You’ll need to leave the ribs to cook slowly over a low to medium heat for at least an hour. Tasty foods take time!
Every 15 minutes give the ribs another coating with the spare marinade and keep adding coal to the barbecue to maintain a medium heat.
With 10 minutes until serving place the ribs directly on the grill and cook either side over the het for five minutes, or until they are nicely caramelised.
Reduce the leftover marinade by boiling in a saucepan on the cooker. Serve with the ribs, alongside courgette and pepper skewers and rice or potatoes. If it’s not barbecuing weather, simply cook the ribs in the oven on a low heat for around two hours.
- This is a blog post paid in collaboration with Thomas Cook Airlines.