Gosling’s Black rum and tinned peaches create the most deliciously sticky sweet sauce that coats these braised short ribs in a luscious glaze. Grab your favorite heatproof dutch oven and braise these ribs on the barbecue to create a smokey depth to this summer dish and avoid an unbearably sweaty kitchen.


3 onions, chopped
2 tbs olive oil
3 lbs beef short ribs
salt and freshly ground pepper to taste
1 cup of water
1 cup of beef broth
2 tsp ground ginger
one 28-oz can of peach halves (save the juice)
2 tbs soy sauce
3 tbs cornstarch
1/4 cup Gosling’s Black Seal rum
2 sweet bell peppers, sliced


Heat your barbeque to 200 degrees. Over the stovetop, sauté the onions in your dutch oven until softened and golden and transfer to a dish. Heat the oil in your pot until it’s shimmering, season your short ribs with salt and pepper, and brown on all sides. Drain excess fat. Add the water, broth, ginger, and cooked onions and bring to a boil. Cover with a lid and transfer to your barbeque and simmer for two hours or until tender.

15 minutes before your ribs are finished, start on your sauce. In another heavy-bottomed pot, combine the peach juice, soy sauce, and sweet peppers and bring to a boil. Moisten the cornstarch with Gosling’s Black Seal Rum and add to the boiling liquid. Stir until thickened. Lower the heat, and add the peaches and cook until just heated through. Place the short ribs, onions, and a little of the beef’s juice on a platter and ladle on the sauce and peach halves. Pretty – and very tasty.