4 lb pork spare ribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chili sauce
2 clove garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

1. Preheat oven to 350 degrees. Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap and drain drippings. Place ribs in a large roasting pan.
2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate overnight.
3. Preheat grill for medium heat. Position grate 4" above heat source.
4. Brush grill grate with oil. Place ribs on grill and cook for 30 minutes, basting with marinade.
**I don't cut the ribs into bite size pieces before cooking in the oven or grill. I cut them into pieces after all of the marinating and cooking**

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