Ingredients Weight Measure
Water 4 cups
Rice vinegar 2/3 cup
Garlic cloves 10 ea.
Ginger, rough chopped 1/4 cup
Pork ribs, cut each rack into thirds 4 racks
Dark rum 3 cups
Nutmeg 1 tsp.
Chinese oyster sauce 3/4 cup
Hoisin sauce 1 cup
Cumin, ground 1-1/2 tsp.
Ginger, ground 1-1/2 tsp.
Garlic, minced 3 Tbsp.
Light brown sugar 1-1/2 cups
Limes, juice of 6 ea.
Vinegar, rice 3/4 cup
TABASCO® brand Chipotle Pepper Sauce 6 Tbsp.
Cashews, toasted and chopped 1 cup
Cilantro, chopped 1 bunch


  1. Place the water, 2/3 cup rice vinegar, garlic and ginger in a very large roasting pan. Place the ribs in the pan. Cover the pan tightly, place on the stove and turn heat to medium. When the pan starts to steam, cook on medium heat for 1 hour.
  2. Remove the ribs from the pan and set aside. Discard the water inside the pan. Place the rum, nutmeg, oyster sauce, hoisin, cumin, ginger, garlic, brown sugar, lime juice, 3/4 cup of rice vinegar and TABASCO® Chipotle Pepper Sauce in a bowl and stir until smooth.
  3. Place the rum mixture into the roasting pan and simmer on medium-high heat. After about 10 to 15 minutes, the mixture will get very thick and glaze up. Toss the ribs into the rum glaze and coat. Cook a few minutes more to make sure the glaze is thick and sticking to the ribs.
  4. Assemble the ribs on a platter and sprinkle the toasted cashews and cilantro over them.

Yield: 12 servings