Rating: 5 stars 4.8
1047 Ratings
  • 5 star values: 898
  • 4 star values: 112
  • 3 star values: 25
  • 2 star values: 8
  • 1 star values: 4

Homemade rib marinade is used in this barbecue ribs recipe that's easier than it looks. I usually cook the ribs the day before and grill them for a quick dinner the next night. The sauce is much better after it is cooked; it is not a dipping sauce.

Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
1 hr
total:
3 hrs 15 mins
Servings:
8
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Cut spareribs into serving size portions; wrap in double thickness of foil.

  • Bake in the preheated oven for 1 1/2 hours. Unwrap and drain drippings. (I usually freeze drippings to use later in soups.) Place ribs in a large roasting pan.

  • Mix together brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.

  • Preheat the grill to medium heat. Position grate 4 inches above heat source; grease the grate with cooking spray.

  • Cook ribs on the preheated grill for 30 minutes, basting with marinade.

Note

You may also bake the ribs for 30 minutes for the final step, basting with sauce while they bake.

Nutrition Facts

504 calories; protein 29.9g; carbohydrates 23.1g; fat 30.2g; cholesterol 119.9mg; sodium 715.3mg. Full Nutrition
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