Barbecue Rum Ribs Food

BARBECUE RIBS

Steps:

• 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.
• 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.

RUM RIBS

Steps:

• Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil.
• Bake at 350°F (180°C) for 45 minutes. Unwrap ribs and pour off drippings.
• Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 11/2 hours or until meat is tender, turning ribs occasionally and basting with remaining sauce.

RUM RIBS

Steps:

• Bake ribs in the oven at 350F for 1 1/2 hours. Drain oil and return ribs to roasting pan.
• In a saucepan, mix together brown sugar, barbecue sauce, dry mustard, cinnamon, ketchup, soy sauce, garlic and pepper. Heat until almost boiling.
• Add cornstarch to rum to thicken, then add to saucepan mixture. heat thoroughly until thickened and almost boiling.
• Pour mixture over ribs, cover, and return to oven for another 1 1/2 hours, but at 250°F
• Makes 4-6 servings.