Cayman Brac Baby Backs

• 4 lbs baby back ribs
• 12 cup sugar
• 12 teaspoon sea salt
• 24 ounces abita amber beer
• 1 teaspoon garlic powder
• 1 recipe island marinade
• 1 cup Heinz ketchup
• 1 tablespoon hoisin sauce
• 1 tablespoon honey (mesquite or wildflower)
• 1 tablespoon soy sauce
• 2 tablespoons tortuga rum liqueur
• 2 garlic cloves (crushed)
• 12 cup brown sugar
• 14 teaspoon ground ginger

1. Island Marinade directions - For maximum flavor, Blend ahead, heat slightly, let cool.
2. If you're not confined to an oven, try the second method of preparation.
3. Marinate ribs in beer and garlic for 4-6 hours.
4. Pat dry and coat with sugar and salt.
5. Let stand 10 minutes.
6. Place a rack over a roasting pan and roast at 350 for an hour.
7. Whip up the Island Marinade, baste ribs and roast 15 more minutes.
8. Turn, baste and roast 15 more minutes.
9. Turn again, baste and roast 15 more minutes or until well glazed.
10. The second method is very good.
11. Marinate in beer and garlic, dry, coat in island marinade and let stand as before, but this time keep the beer and garlic marinade, place in an old 9x13 pan.
12. Place pan directly on large amount of coals of medium heat.
13. Grill ribs on the grill directly over the pan instead of over the coals.
14. Baste often with Island Marinade.
15. A missbehavinshaven.com original since 1988.

back ribs, sugar, salt, garlic, marinade, ketchup, hoisin sauce, honey, soy sauce, tortuga rum liqueur, garlic, brown sugar, ground ginger

Taken from www.food.com/recipe/cayman-brac-baby-backs-410016 (may not work)