Rum-Gravy BBQ Ribs (Oven)

• 1 tsp cayenne pepper
• 1 tbsp beef soup base (powder)
• 2 tsp garlic powder
• 2 tsp dehydrated onion
• 2 tbsp seasoning salt
• 2 tbsp paprika
• 2 tbsp chili powder
• 1 rack of pork ribs (serves 1-2)
• 1 bunch green onion chopped into chunks
• 1 cup chives chopped into chunks
• 1 cup parsley chopped into chunks
• 1 large onion quartered
• 3 tbsp bacon fat
• 1 cup water
• 1 cup favorite/desired brand of BBQ sauce (I used Honey Garlic BBQ sauce)
• 2 oz rhum (use 1oz for less strong alcohol taste; I used 2oz Appleton Jamaican Rum)
• 2 tsp Sriracha (or red chili sauce)
• 2 tsp lemon juice
• 1/2 cup water
• 3 tbsp Bistro (or favorite gravy thickener)

1. Mix rub ingredients in a bowl grind with back of spoon or fork to break clumps
2. Coat raw pork ribs with rub, use fingers to rub into meat (wash hands well)
3. Refrigerate for 6-24h
4. Preheat oven to 350F, prepare roasting pan (with lid) and rack, add water and bacon fat, throw in rest of chopped ingredients for ribs
5. Mix ingredients for sauce except Bistro (gravy thickener) and water, refridgerate until 20 mins before ribs are ready
6. Add ribs to pan on rack, cover and place in center of oven for 2h, at at 1 hour remove rack from pan to remove cooked herbs (otherwise they'll burn) flip the ribs return rack to pan and continue cooking
7. (Set herbs aside, can be thrown into broth for soup, or add them to your rice like I did for this...)
8. In the last 20 mins of cooking, turn off oven, remove ribs from oven, finish sauce: mix water and Bistro bring to boil over medium heat stirring frequently, add rest of sauce ingredients, stir and simmer until desired thickness (~10 mins)
9. Baste ribs and recover with lid, replace in oven for 20 mins , baste ribs again in sauce before serving

cayenne pepper, beef soup base, garlic, onion, salt, paprika, chili powder, rack of pork ribs, green onion, chives, parsley, onion, bacon, water, rhum, sriracha, lemon juice, water

Taken from cookpad.com/us/recipes/362382-rum-gravy-bbq-ribs-oven (may not work)