- Servings: 6
Ingredients:
| 2 | Slabs Baby Back Ribs, about 3-4 pounds total |
| 1 cup | Firmly Packed Light Brown Sugar |
| ½ cup | Chili Sauce |
| ¼ cup | Ketchup |
| ¼ cup | Dark Rum |
| ¼ cup | Soy Sauce |
| ¼ cup | Worcestershire Sauce |
| 1 tsp | Dry Mustard |
| 2 cloves | Garlic, crushed |
| ⅛ tsp | Black Pepper |
Directions:
Wrap each slab in double thickness of aluminum foil and place on a large pan. Bake at 350 degrees for 1-1/2 hours. Unwrap and drain drippings. Return ribs to pan. Combine the remaining ingredients and pour over ribs, coating each one well. Marinate at room temperature for 1-2 hours or cool, cover, and marinate overnight in refrigerator. When ready to grill, lay ribs above medium-hot coals. Grill for 30 minutes, turning and basting with sauce about every 10 minutes.
