Rum-Glazed Ribs

Unfortunately, there isn't a picture of this delicious goodness...but even without a picture you want to make this for your next social gathering.  Found the original recipe in a Taste of Home cookbook, but you can also find it here.  Plan ahead because before the ribs go on the grill, they need to cook in the oven for 1-1/2 hours.  But prep time is minimal :)

I copied the recipe and included it below, but I made a few changes.  My additions are in italics and strike through.  We served it with a left-over pasta dish, oven-roasted asparagus and green salad.

Rum-Glazed Ribs
6 pounds pork spareribs, cut into serving-size pieces
2 cans (8 ounces each) tomato sauce
1 cup dark rum
1 cup honey
1 cup red wine vinegar
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 T. cornstarch

Place ribs in two ungreased 13-in. x 9-in. baking pans, bone side down. Cover and bake at 350° for 1-1/2 to 2 hours or until meat is tender.

Meanwhile, in a large saucepan, combine the remaining ingredients.  Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened. After 15-20 minutes, add 1 T. cornstarch mixed with 3 T. cold water.  Boil until the consistency of BBQ sauce.

Drain ribs and discard cooking liquid. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Brush half of the sauce over ribs 1 cup of sauce over ribs. Grill ribs, covered, over medium heat (not over direct heat) for 15-25 minutes or until browned, turning and basting occasionally with remaining another cup of sauce.

Serve ribs with remaining sauce on the side.

Yield: 6 servings.