I am an all around rum girl, and after reading the many complaints about how much rum flavor remained in the sauce, I was excited! Well, mine didn't end up tasting like rum at all (no one even knew there was rum in it), but it was still awesome on beef ribs. It was very spicy from the Sriracha Hot Chili Sauce, which was exactly what I was hoping for. It was not too sweet or too salty to me. Perhaps it depends on the brands you use. I used Sriracha for the chili sauce, Kikkoman Tamari Soy Sauce, and Monarch Silver Rum. Also, I was out of fresh garlic, so I used two teaspoons of garlic powder instead. Thanks for sharing this recipe. I will be making this again. For those of you that managed the extreme rum flavor, let me know what brand you used, please! I'd like it more rummy! ;)
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I am an all around rum girl, and after reading the many complaints about how much rum flavor...