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Apr 11, 2010


3 lbs. of ribs (beef or pork)

2 cloves garlic, minced

2 T olive oil

12 oz chili sauce

1/2 cup lemon juice

1/4 cup molasses

1/4 cup dark rum (optional)

3 T Dijon mustard

1 T Worcestershire sauce

Simmer the ribs in a pot of water for 40 minutes. Drain and set


Saut� the onion and garlic in the oil until the onions are

transparent. Stir in the rest of the ingredients (except ribs).

Simmer for 25 minutes.

Pour the sauce over ribs. Cover and marinate overnight in


Bake for 1-1/4 hours on the grill; basting every 20 minutes.