Calypso Ribs

Rib Rub

8 tablespoons ground ginger

8 teaspoons ground allspice

8 teaspoons ground nutmeg

4 teaspoons ground cloves

4 teaspoons kosher salt

4 teaspoons black pepper

2 ounces olive oil

Combine all of the ingredients and mix into a paste. Rub the paste on a full rack of baby-back ribs and let sit overnight in the refrigerator.

After 24 hours, place the ribs in a smoker at 200 degrees. Alternatively, you can use a grill with soaked wood chips and smoke the ribs outdoors. Whichever method you choose, smoke the ribs until the meat begins to pull form the bone, about 3 to 4 hours depending on the consistency of the temperature.

Rib Glaze

2 teaspoons fresh ginger

1/2 cup rum

1 cup brown sugar

2 teaspoons chopped garlic

1/2 teaspoon ground cloves

1/4 teaspoon ground pepper

2 tablespoons lime juice

2 cups chicken stock

1 1/2 teaspoons Pickapeppa sauce

1 bay leaf

Peel the ginger and cut into thin disks. Combine all the ingredients except the bay leaf into a large saucepan. Slightly crumple the bay leaf into the saucepan. Place the saucepan on the stove and bring the mixture to a slow boil over low heat, using caution as the rum may cause the sauce to flame. Reduce the heat and simmer until the mixture reaches a syrupy consistency.

After you smoke the ribs, you can also throw them on a hot grill to slightly char them. Then brush on the glaze and serve.