Rating: 4.8 stars
1036 Ratings
  • 5 star values: 886
  • 4 star values: 113
  • 3 star values: 25
  • 2 star values: 8
  • 1 star values: 4

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.

Recipe Summary test

prep:
15 mins
cook:
2 hrs
additional:
1 hr
total:
3 hrs 15 mins
Servings:
8
Yield:
8 servings
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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 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.

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  • 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.

Note

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

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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