Buccaneer Baby Backs

• 1 large orange
• 1 small onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 3 -4 tablespoons chopped chives (or scallions, white and green parts)
• 12-1 scotch bonnet pepper, seeded and minced
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 3 tablespoons red wine vinegar
• 3 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 12 teaspoon fresh ground black pepper
• 4 allspice berries (or 1/4 t. ground allspice)
• 14 teaspoon whole cloves (or ground cloves)
• 2 baby back rib racks (4-5 lbs. total)
• 14 cup dark rum
• 14 cup honey
• 14 cup firmly packed dark brown sugar
• 14 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons fresh orange juice
• 12 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 1 cup ketchup
• wood chips, soaked for 1 hour in water to cover, then drained (apple or cherry, recommended)

1. Using a vegetable peeler, remove 2 strips of orange zest; place them in the bowl of a food processor or blender.
2. Cut the orange in half and squeeze out the juice, discarding any seeds.
3. Set 2 tablespoons juice aside for sauce; add the remaining juice to the food processor for the marinade.
4. Add onion, chives, Scotch bonnet, parsley, vinegar, soy sauce, oil, pepper, allspice, and cloves to the food processor; puree until smooth.
5. Place racks of ribs, meat side down, on a work surface; remove the thin, papery membrane from the back of the ribs.
6. Then place racks in a large roasting pan or baking dish; pour the marinade over them, turning the racks to coat both sides.
7. Let marinate, covered, in the refrigerator for at least 6 hours or as long as 24 hours, turning them 3 or 4 times (the longer the ribs marinate, the richer the flavor will be).
8. Set up and light smoker according to manufacturers directions.
9. Bring to a boil over high heat.
10. Decrease heat to medium; let mixture simmer until syrupy, 3-5 minutes.
11. Stir in the ketchup and 2-3 tablespoons water and let sauce gently simmer until thickened and flavorful, 6-10 minutes.
12. Taste for seasoning, adding more soy sauce if a saltier flavor is desired, more brown sugar if sweetness is desired, more lime juice if tartness is desired and more rum if desired; Let sauce cool to room temperature before serving.
13. *Lightly baste ribs with sauce during the last 30 minutes of cooking.
14. Transfer ribs to a large platter or cutting board; let the ribs rest for a few minutes, then cut the racks in half or into individual ribs; serve with sauce.

orange, onion, garlic, scotch, parsley, red wine vinegar, soy sauce, vegetable oil, ground black pepper, berries, whole cloves, baby back, dark rum, honey, brown sugar, lime juice, soy sauce, orange juice, ground cinnamon, ground nutmeg, ketchup, wood chips

Taken from www.food.com/recipe/buccaneer-baby-backs-304865 (may not work)