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.