Barbecue Ribs 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
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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.
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Preheat grill for medium heat. Position grate four inches above heat source.
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Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Per Serving: 504 calories; protein 29.9g; carbohydrates 23.1g; fat 30.2g; cholesterol 119.9mg; sodium 715.3mg. You can also bake the ribs for 30 minutes for the final step, basting with sauce while cooking.