The pineapple rum and molasses give these juicy baby backs a distinctive Caribbean touch.

California Baby Back Ribs

2 tablespoons brown sugar
1 to 2 tablespoons paprika
1 tablespoon garlic powder
2 to 4 teaspoons coarse black pepper
1 1/2 teaspoon salt
1/2 teaspoon ground cumin
3 1/2 to 4 pounds pork loin back ribs
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 (8-ounce) can tomato sauce
1/3 cup pineapple rum
1/3 cup light-flavored molasses
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 teaspoons dry mustard
2 teaspoons chili powder

1. Combine brown sugar, paprika, garlic powder, pepper, salt, and cumin together in a small bowl. Rub mixture into ribs. Cover and chill for 2 to 24 hours.
2. Prepare grill for indirect grilling. Test for medium heat above the drip pan.
3. Place ribs, bone sides down, on the lightly oiled rack of the grill directly over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until an instant-read thermometer inserted into the thickest portion of the ribs registers 160°F (70°C).
4. Meanwhile, for sauce, heat oil in a saucepan. Cook and stir onion and garlic for 5 minutes or until tender. Stir in tomato sauce, rum, molasses, Worcestershire sauce, vinegar, dry mustard, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes or until reduced to 1 1/2 cups, stirring occasionally.
5. To serve, cut ribs into six portions. Spoon sauce over ribs.

Makes 6 servings.

Nutritional facts per serving: calories: 467, total fat: 21g, saturated fat: 7g, cholesterol: 84mg, sodium: 904mg, carbohydrate: 25g, fiber: 2g, protein: 36g, vitamin C: 7%

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