BBQ Rum Ribs
Yield
servingsPrep
60 minCook
120 minReady
180 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork ribs
|
|
| ¼ | cup |
ketchup
|
|
| 1 | teaspoon |
dry mustard
|
|
| ¼ | cup |
dark rum
|
* |
| 2 | cloves |
garlic
crushed |
|
| 1 | cup |
brown sugar
packed |
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| ½ | cup |
chili sauce
|
|
| ¼ | cup |
worcestershire sauce
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork ribs
|
|
| 59 | ml |
ketchup
|
|
| 5 | ml |
dry mustard
|
|
| 59 | ml |
dark rum
|
* |
| 2 | cloves |
garlic
crushed |
|
| 237 | ml |
brown sugar
packed |
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 118 | ml |
chili sauce
|
|
| 59 | ml |
worcestershire sauce
|
|
| 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℃) for 30 minutes, basting with sauce, or grill 30 minutes, turning and basting.
