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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is much easier than it looks. Here's a tip: cook the ribs the day before, then grill them for quick mid-week dinner. The sauce is delicious and tastes better after its cooked but its a sauce, not to be used for dipping. Ingredients:
4 pounds pork spareribs |
1 cup brown sugar |
1/2 cup chile sauce |
1/4 cup soy sauce |
1/4 cup worcestershire sauce |
2 garlic cloves, crushed |
1 tsp dry mustard |
1/4 cup ketchup |
1/4 cup rum |
1 dash black pepper, ground |
Directions:
1. Preheat oven to 350 degrees F. Cut spareribs into serving size pieces, wrap twice in aluminum foil, and bake for 1 1/2 hours. Remove foil, and drain drippings. (you may freeze the drippings to use for later in soups.) Put ribs in a large roasting pan.
2. Combine brown sugar, chile sauce, soy sauce, Worcestershire sauce, garlic, mustard, ketchup, rum and pepper in a bowl. Coat the ribs with mixture and marinate (at room temperature) for 1 hour, or if you prefer, refrigerate overnight.
3. Preheat grill at medium heat. Place the grate 4 inches over heat source.
4. Brush the grill grate with oil and place the ribs on grill. Cook for 30 minutes, basting with marinade.
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