Barbecue Ribs
Yield
4 servingsPrep
?Cook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork ribs
cut to serve |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
ketchup
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | cup |
chili sauce
|
|
| ¼ | cup |
dark rum
|
* |
| ¼ | cup |
worcestershire sauce
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork ribs
cut to serve |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
ketchup
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 5 | ml |
dry mustard
|
|
| 118 | ml |
chili sauce
|
|
| 59 | ml |
dark rum
|
* |
| 59 | ml |
worcestershire sauce
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 1 | dash |
black pepper
|
*
|
Directions
Wrap ribs in double thickness of foil and bake for 1½ hours at 350℉ (180℃). Unwrap and drain drippings.
Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour.
Bake at 350℉ (180℃) 30 minutes, basting with sauce, or grill 30 minutes, 4 inches above coals turning and basting.
