So I got a great deal on Ribs in Sprouts and new I would have no trouble finding an excellent recipe for them. So, after reading numerous raving reviews about Barbecue Ribs on All Recipes I had to give them a go. They came out great! Nice, sweet and tender meat just peeling away from the bone. I’ve made ribs before, Asian style using one of my favorite ingredients and that’s Hoison Sauce, check it out. I also tried a recipe with ribs found on the Food Network, a quick version. I think the longer cook time recipe you can find the better they will come out. My husband used his iphone 4 to take these pictures because my camera’s batteries needed to be charged. My iphone 3 doesn’t take pictures like this…hmmmm Not too bad coming from a phone though right? Also quick note I used Chipotle Chile Sauce as it doesn’t indicate in the recipe what kind to use and also in the reviews it seems everyone was using the Asian style one (Chili) instead of the Mexican kind (Chile) in which everyone that used the Mexican kind the recipe worked out good for them.
- 4 pounds pork spareribs
- 1 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup rum
- 1/2 cup chile sauce
- 2 cloves garlic, crushed
- 1 teaspoon dry mustard
- 1 dash ground black pepper
- 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.