BARBECUE CARIBBEAN BELIZE RUM RIBS

To have a proper Belizean barbecue, you will need the following three recipes.

BARBECUE CARIBBEAN RUM RIBS
4 pounds spare ribs

MARINADE
1/4 c. ketchup
1 tsp. dry mustard
1/4 c. gold rum
2 cloves garlic, crushed
1 c. brown sugar, packed
1/4 c. soy sauce
1/2 c. chili sauce (hot sauce)
1/4 c. Worcestershire sauce
a pinch of pepper

Wrap the ribs in double thickness of aluminum foil and bake at 350 degrees for 1-1/2 hours before you make the marinade.  Remove from oven, drain, and place in shallow baking dish. 

RUM MARINADE
Place all ingredients in a bowl and mix thoroughly.  Pour over ribs making sure all are soaked.  Let ribs marinate for 1 hour, turn at least once during that time.

BARBECUE
Place on grill over medium heat for 30 minutes while turning and basting with leftover marinade, or you can put back in the oven at 350 degrees for 30 minutes while turning and basting.  Serves 7 to 8 people.

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BELIZEAN CREAMY COLE SLAW

16 oz. of shredded cabbage (white and/or purple)
2 Tbsp. diced onions
2/3 c. creamy salad dressing (such as Miracle Whip)
3 Tbsp. vegetable oil
1/2 c. white sugar
1 Tbsp. white vinegar
1/4 tsp. salt
1/2 tsp. poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Note:  I always add shredded carrots to my Cole Slaw.  Add as much or as little as you like.

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BELIZEAN TORTILLA RECIPE

4 c. all purpose flour
1 tsp. salt
2 tsp. baking powder
2 Tbsp. lard
1-1/2 c. water


Directions

1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

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