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My review
Barbecue Ribs
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"This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce."
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Ingredients
3 h 15 m servings 504 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
- In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
- Preheat grill for medium heat. Position grate four inches above heat source.
- Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Footnotes
- Note
- You can also bake the ribs for 30 minutes for the final step, basting with sauce while cooking.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 504 calories; 30.2 g fat; 23.1 g carbohydrates; 29.9 g protein; 120 mg cholesterol; 715 mg sodium. Full nutrition
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Reviews
Read all reviews 763989 Ratings
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Most helpful positive review
5/14/2006
I cut my frozen rack of ribs in half and threw it in a huge pot of water, brought it to a boil and let it boil for one hour exactly. I made the BBQ sauce without changing one ingredient. I use...
Most helpful critical review
10/15/2003
We love ribs and had to try this recipe because of all the great reviews. Unfortunately, I didn't like this recipe at all. Even dh was not impressed and he loves ribs of any kind. I think I'l...
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5/14/2006
I cut my frozen rack of ribs in half and threw it in a huge pot of water, brought it to a boil and let it boil for one hour exactly. I made the BBQ sauce without changing one ingredient. I use...
11/21/2005
Some reviews said the ribs were tough so to experiment I boiled half of the ribs and baked the other half. Both were tender but the boiled more so. I had 8 people for dinner and it was unanimous...
10/11/2007
OH MY!!!! Excellent recipe!!!........I wanted to point out that CHILE sauce is MUCH different than CHILI sauce. For those who comment that this is too sweet, I am guessing you bought CHILI sau...
9/12/2004
I had to comment on some of the reviews because everyone finds a great recipe I must say I started making these by boiling and they are awesome the important thing to remember for tender ribs wh...
6/2/2002
I've been using this recipe for years and after reading recent reviews, decided to boil the ribs until very tender, then finish in a 350 degree oven for 30 minutes, basting every 5 minutes. I f...
8/29/2003
I have made this several times and they are very good ribs! I never boil ribs! BOILED meat good?, is this a joke? All the flavor of the ribs are in the water. (think stock) NO prizes have ever b...
6/30/2002
Absolutely awesome! I did use the dry rub before baking the ribs. And I refrigerated overnight before making the sauce. The next morning made the marinade (minus the chili sauce--I didn't hav...
9/10/2002
Tried this recipe because of all the good reviews...I have never made ribs anywhere near this good and my husband says he doesn't know how they could get any better! I used the rub before bakin...
6/11/2002
Excellent, even my husband loved it and asked me to make my ribs with this all the time. I also did the dry rub for ribs marinade by Denise listed under BBQ recipes before I baked them and the...