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.
