Dark ‘n Stormy Cocktail and Ribs

Legend has it, this drink was invented more than 100 years ago when members of Bermuda's Royal National Naval Officer's Club added a splash of the local rum to their homemade ginger beer. They described its ominous hue as "the color of a cloud only a fool or dead man would sail under."

Nick traveled often when he worked for Foot Locker. After traveling to Bermuda, Nick enthusiastically announced he had a new drink for us to try, a Dark 'n Stormy. Refreshing and delicious paired with Dark 'n Stormy ribs, this cocktail became a favorite summer drink of ours.

                                                               
                                                                 Dark 'n Stormy

                                                                   adapted from                                                   

                                                                  Food & Wine

                                                                 Cocktails 2008

Ingredients
2 ounces dark rum
1/2 ounce fresh lime juice
3 ounces chilled ginger beer
1 candied ginger slice
1 lime slice

Fill a cocktail shaker with ice. Add the rum and lime juice and then shake well. Strain into an ice-filled collins glass. Stir in the ginger beer and garnish with the candied ginger and lime.

On this dark 'n stormy night, what could be more delicious than Dark 'n Stormy ribs to go along with a Dark ' n Stormy cocktail! The spicy glaze on these tender ribs incorporate the classic ingredients of the Dark 'n Stormy cocktail, dark rum and ginger beer.

                                                           Dark 'n Stormy Ribs
                                                                 adapted from
                                                                 Food & Wine
                                                                Cocktails 2008

Ingredients
1/2 cup kosher salt
1 1/2  teaspoons freshly ground black pepper
1 teaspoon crushed red pepper
2 tablespoons granulated sugar
2 racks baby back ribs (3 1/2 pounds)
2 cups ginger beer
1/2 cup lightly packed dark brown sugar
2 tablespoons soy sauce

1. In a small bowl, mix the salt with the black pepper, crushed red pepper and granulated sugar. On a large rimmed baking sheet, rub the seasoned salt and let stand for 2 hours.

2. Preheat the oven to 300 degrees. In a large roasting pan, mix the ginger beer with the rum, brown sugar and soy sauce.Add the ribs and cover the pan tightly with foil. Braise the ribs in the oven for 1 1/2 hours, or until tender; turn the ribs half way through cooking.

3. Light a grill or preheat the broiler. Transfer the ribs to a cutting board; reserve the cooking liquid. Cut the racks into individual ribs. Grill the ribs over moderately high heat or broil them, turning, until charred on all sides, about 3 minutes. Dip the ribs in the reserved cooking liquid, transfer to a platter and serve.

I recommend braising the ribs for at least two hours. And although the sauce is scrumptious, I wish it had a somewhat thicker consistency. 

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