Recipe: Barbecue Rum Ribs (ketchup, chili sauce, brown sugar, rum)

Barbecue Rum Ribs
rec.food.recipes/Margo Messer/2002
By: Larry Willrath

4 Lbs spare ribs (or country style - which I prefer - more meat less bones!)
1/4 cup ketchup
1 tsp dry mustard
1/4 cup dark rum (optional)*
2 cloves crushed garlic (use garlic press)
1 cup brown sugar, packed
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup Worcestershire sauce
dash of pepper

*great either with or without rum, changes flavor only slightly

Get the ribs cooking before you start the marinade. Wrap them in a double thickness of aluminum foil and bake them in the oven for 1 1/2 hours at 350F (I individually double wrapped each of the country ribs - still cooking for 1 1/2 hours.

After 1 1/2 hours, remove the ribs from the oven, unwrap them and drain the drippings. If possible place the ribs in a shallow baking dish. Pour your marinade over them and let them sit at room temperature for an hour.

Now, you can either bake the ribs at 350F for 30 minutes while basting with the marinade (only way I've done it) or grill them for 30 minutes on low to medium heat while turning and basting. Either way, they are awesome!