Homemade rib marinade is used in this barbecue ribs recipe that's easier than it looks. I usually cook the ribs the day before and grill them for a quick dinner the next night. The sauce is much better after it is cooked; it is not a dipping sauce.
Ingredients
- pork spareribs: 4 pound
- brown sugar: 1 cup
- chili sauce: 0.5 cup
- ketchup: 0.25 cup
- soy sauce: 0.25 cup
- Worcestershire sauce: 0.25 cup
- rum: 0.25 cup
- garlic: 2 clove (crushed)
- dry mustard: 1 tsp
- dash ground black pepper: 1 piece
- cooking spray:
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Cut spareribs into serving size portions; wrap in double thickness of foil. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Bake in the preheated oven for 1 1/2 hours. Unwrap and drain drippings. (I usually freeze drippings to use later in soups.) Place ribs in a large roasting pan. Dotdash Meredith Food Studios
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Mix together brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight. Dotdash Meredith Food Studios
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Preheat the grill to medium heat. Position grate 4 inches above heat source; grease the grate with cooking spray.
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Cook ribs on the preheated grill for 30 minutes, basting with marinade. Dotdash Meredith Food Studios
