Description
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.
Ingredients
- 4 pounds pork spareribs
- 1 cup brown sugar
- ¼ cup ketchup
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup rum
- ½ cup chile sauce
- 2 cloves garlic, crushed
- 1 teaspoon dry mustard
- 1 dash ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 3 hrs 15 mins
Servings: 8