Barbecue Ribs So Tasty

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Barbecue Ribs

"This recipe is easier than it sounds. I normally prepare dinner the ribs the day earlier than and grill them for a quick dinner the next night. FYI: the sauce is a lot higher after it is cooked. It isn't a dipping sauce."

Ingredients :

4 pounds beef spareribs
1 cup brown sugar
1/four cup ketchup
1/4 cup soy sauce
1/four cup Worcestershire sauce
1/4 cup rum
half cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 sprint floor black pepper

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H15M

Preheat oven to 350 tiers F (a hundred seventy five stages C). Cut spareribs into serving length quantities, wrap in double thickness of foil, and bake for 1 half of hours. Unwrap, and drain drippings. (I commonly freeze the drippings to apply 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 warmness. Position grate 4 inches above heat source.
Brush grill grate with oil. Place ribs on grill, and cook for half-hour, basting with marinade.

Notes :

You also can bake the ribs for 30 minutes for the very last step, basting with sauce even as cooking.
Reynolds® Aluminum foil can be used to hold food wet, cook it calmly, and make smooth-up less complicated.

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