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Sticky Rum-Punch Party Ribs

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.

Prep Time 20 mins
Cook Time 1.25 hr
Rest Time 10 mins
Total Time 1 hr 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 2
Estimated Cost: 15
Calories: Approximately 550 per serving
Best Season: Summer
Ingredients
    For the Ribs:
  • 1 Rack Baby back pork ribs (Membrane removed, cut into single bones)
  • 1 Bottle French's Mustard (To help rub stick)
    • For the Dry Rub:
  • 2 Tbsp Brown sugar
  • 1 Tbsp Smoked paprika
  • 1 Tsp Garlic granules
  • 1 Tsp Onion powder
  • 0.5 Tsp Mustard powder
  • 0.5 Tsp Chilli powder
  • 1 Pinch Salt (To taste)
  • 1 Pinch Black pepper (Freshly ground, to taste)
    • For the Rum Glaze (Braise Phase):
  • 2 Tbsp BBQ sauce (Sweet and sticky style)
  • 1 Tbsp Honey (Or agave syrup if preferred)
  • 2 Tbsp Dark rum (Substitute apple juice if preferred)
  • 1 Tbsp Brown sugar
  • 25 Grams Butter
    • For the Pineapple Lime Topping:
  • 3 Tbsp Pineapple chunks (Drained, from pre-packaged pot)
  • 1 Zest Lime (Fresh)
  • 1 Pinch Chilli flakes
  • 1 Pinch Flake salt
Instructions
  1. 1
    Prep the RibsStart 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.
  2. 2
    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.

  3. 3
    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.

  4. 4
    Glaze BraiseTransfer 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.
  5. 5
    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.

  6. 6
    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.

Keywords: rum ribs, party ribs, tropical ribs, Ninja Woodfire recipe, sticky ribs, summer BBQ ribs, pineapple lime ribs, smoked ribs, glazed ribs, baby back ribs
Read it online: https://www.smokeandsear.world/BBQ-recipes/sticky-rum-punch-party-ribs/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.