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4 pounds pork spareribs |
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1 cup brown sugar |
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1/4 cup ketchup |
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1/4 cup soy sauce |
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1/4 cup Worcestershire sauce |
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1/4 cup rum |
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1/2 cup chile sauce |
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2 cloves garlic, crushed |
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1 teaspoon dry mustard |
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1 dash ground black pepper |
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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. |
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