If ribs could throw a garden party, these would be the ones on the grill, drink in hand, stealing the show.
These Sticky Rum-Punch Party Ribs are all about big flavour, zero faff. We’re talking pre-sliced baby backs, smoked low ‘n slow in the Ninja Woodfire, braised in a sticky rum glaze, and finished with a tropical pineapple-lime topper that brings serious sunshine vibes.
Sticky Rum-Punch Party Ribs
Ingredients
For the Ribs:
For the Dry Rub:
For the Rum Glaze (Braise Phase):
For the Pineapple Lime Topping:
Instructions
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Prep the Ribs
Start by removing the membrane from the back of the ribs – a knife and a bit of kitchen roll will help with grip. Chop the rack into single bones (aka party ribs). Pat dry and drizzle with mustard. Mix the dry rub spices in a bowl and coat each rib generously. Set aside while you get the Ninja fired up.
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Set Up Your Ninja Woodfire
Fill your Woodfire’s smoke box with cherry or apple wood pellets – you want a sweet, fruity smoke here. Set the oven to Smoker mode at 120°C and let it preheat for 5 minutes.
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Smoke the Ribs
Pop the ribs directly onto the rack. Give them space to breathe – no crowding. Smoke for 40 minutes, flipping halfway through. You’re looking for a lovely mahogany colour, a bit of bark forming, and an internal temp around 74–77°C.
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Glaze Braise
Transfer the smoked ribs into a small tray. Throw in all the glaze ingredients – butter, BBQ sauce, honey/agave, rum, and brown sugar. Toss to coat, cover tightly with foil, and whack the temp up to 180°C. Braise for 35 minutes until the internal temp hits 93–97°C – that’s your sweet spot for sticky, tender ribs.
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Make the Tropical Topper (While They Finish)
While the ribs are braising, mix up your topper. Drain and finely dice the pineapple chunks, zest a fresh lime over the top, and throw in chilli flakes and flake salt. Let it sit – it’ll get punchier while it rests.
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Serve
Once the ribs are done, remove the foil and give them a gentle toss in the glaze. Stack them high and messy – sexy is sloppy when it comes to BBQ. Spoon over the pineapple-lime mix, finish with extra lime zest if you’re feeling fancy, and serve with grilled pineapple or a rum cocktail.
Equipment
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