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Roberta’s Rum Ribs
This was handed over to me from my friend, Roberta, many years ago. It is my go-to recipe for company and never fails to get compliments. This dish pairs well with our Estate Grown Cabernet.
- 4 pounds of baby back spare ribs
- 1 cup brown sugar
- 1/2 cup chili sauce
- 1/4 cup ketchup
- 1/2 cup dark rum
- 1/4 cup soy sauce
- 1 Tbl Worcestershire sauce
- 1 tsp dry mustard
- 2 garlic cloves, crushed
- 1/8 tsp black pepper
Cut ribs into individual pieces.
Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil. Bake at 350 degrees for 45 minutes. Unwrap ribs and pour off the drippings.
Combine remaining ingredients; pour half of the sauce over the ribs. Return to oven and bake for about 1 1/2 hours or until meat is tender, turning ribs occasionally and basting with remaining sauce.
Great as appetizer or served as the main dish.