Black Strap Molasses Rum

I’ve been thinking about pirates too much lately. I’m obsessed with the show Black Sails (hurdy gurdy, FTW!) and have become an avid [amateur] pirate historian. And what does everyone know about pirates? Rum. That’s it. That’s all anyone knows about pirates. History lesson done.
My favorite type of rum is a bit of a rare gem these days. It’s also possible that I’ve been going to the wrong bars. Black Strap Molasses Rum is a gift from the pirate gods. And let me give you five reasons why.

Spanish Coffee

3/4 oz Cruzan Black Strap Rum
3/4 oz Tia Maria Coffee liqueur
Hot Black Coffee
Whipped Cream

Build in a large coffee mug.
Top with whipped cream and a sprinkle of cinnamon or grated chocolate.

Cruzan Coffee

Black Bart

1 egg white
1 ounce Cruzan Black Strap Rum
1 ounce Batavia Arrack
½ ounce Averna Amaro
½ ounce Demerara simple syrup (1:1)
2 ounces dark beer (Stouts or porters work well)
Fresh grated nutmeg for garnish

Add all ingredients except beer and garnish to a cocktail shaker and dry shake.
Add ice to shaker and shake.
Fill a highball glass with ice, pour the beer in and then double strain the contents of the shaker into the glass.
Grate fresh nutmeg over the drink and serve with a straw.

Black Bart

Hot-Buttered Black Strap Rum

.75 oz. honey
1.5 oz. Cruzan Black Strap Rum
Hot water to taste

Ready for this? Put all of the ingredients in a glass. Done. Top with butter and fresh nutmeg if you’re feeling super fancy.

Hot Buttered Black Strap

Jungle Bird Juice

1 lime, sliced
1 orange, sliced
1 and ¼ cups lime juice
1 and ¼ simple syrup
3 and ¾ cups pineapple juice
1 and ¾ cups Campari
3 and ¾ cups Cruzan Black Strap Rum
1 bottle sparkling wine

Uh. Put it in a bowl. Tastes like college.

Jungle Bird Juice

Rum Glazed Spare Ribs

1 rack spare ribs
2 tablespoons vegetable oil
2 teaspoons paprika
1 tablespoon cumin
2 teaspoons black pepper
1 tablespoon salt
1 cup Cruzan Black Strap Rum
¼ cup sugar
¼ cup tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce
Barbecue sauce, optional

Preheat oven to 350°F. Trim excess fat off ribs and brush both sides with vegetable oil. In a bowl, mix brown sugar, paprika, cumin, pepper, and salt. Rub mixture evenly over ribs. Place ribs in a large roasting pan and pour in 1 cup water. Cover with aluminum foil and bake until tender, 1 1/2 hours.

In a small pan, mix rum, sugar, tomato paste, Worcestershire sauce, and Tabasco. Bring to a boil over medium heat; cook for 5 minutes, stirring occasionally. Remove foil from roasting pan, pour off all but 1/2 cup of liquid in pan and pour rum mixture over ribs.

Return pan to oven and continue baking, uncovered, turning ribs several times and basting with liquid in pan, until meat starts to pull away from bones and is very tender, about 1 hour. Add a little water as necessary to prevent scorching.

If desired, place them on the grill for a few minutes, basting with the liquid from the pan or BBQ sauce.
Let ribs rest on a cutting board for 5 minutes. Slice into individual portions and serve hot with barbecue sauce on the side, if desired.

Rum Glazed Spare Ribs

Post by Ian Sims. Original recipes are located at the following sites: Spanish Coffee, Black Bart, Hot Buttered Black Strap Rum, Jungle Bird Juice, and Rum Glazed Spare Ribs.