Roberta’s Rum Ribs

Recipe Date: February 13, 2022
Serving Size: 6
Prep Time: 20 Minutes
Cook Time: 90 Minutes
Difficulty: Easy
Measurements: Imperial (US)

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.

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