Rum Ribs

Pork Ribs or "Pig Ribs" as my 7 year old grandson calls them, are a huge favourite in our family.

However if they are under cooked, the meat is tough, and if overcooked, it can be dry.

You can boil or roast the ribs before adding the sauce but we've recently come across another method that we prefer. It seals in the juices and results in perfect ribs.

Our good friend Wilf is the source of the awesome sauce recipe.

• 4 pounds  baby back or side pork ribs

1. Cut each rack of rib into thirds
2. Sear pieces on very hot BBQ until browned and juices are sealed in . If your BBQ is very hot this will take about 15 minutes or so.
3. Place in large roaster.
4. Ribs can be refrigerated overnight at this point if desired.
5. The day you want to serve them, Heat oven to 375 degrees F.
6. Prepare Sauce (recipe follows)
7. Pour sauce over ribs and cover tightly with foil and lid.
8. Bake for 1 hour at 375 degrees F.
9. Baste and reduce heat to 325 degrees F.
10. Bake for an additional 3 hours, basting occasionally.
11. Ribs are done when the meat pulls away from the bone.

Sauce:

• 1/2 cup chili sauce
• 1/4 cup ketchup
• 2 garlic cloves
• 1/2 cup dark or spiced rum
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dry mustard
• Dash pepper

1. Combine all ingredients and mix well.

Note: you can play with the ingredients – substitute bourbon for the rum or add more garlic, etc.