Place the butcher cut ribs into thick aluminium foil (or double sheets if unavailable.)
Turn on your oven to 350F/175C/Gas Mark 3.
Place the foil wrapped ribs packages into a baking tray and bake for 1 1/2 hours.
Carefully unwrap the ribs and move to a deep sided baking dish/roasting pan.
Keep the fat in the foil for a later date as its so full of flavour. Ideal for soups, casseroles, pasta sauces etc.
Using a large mixing bowl, add the brown sugar, soy, ketchup, Worcestershire, rum (Optional) chili sauce, garlic, mustard and pinches of pepper and mix thoroughly.
¼ cup ketchup, ¼ cup soy sauce, ¼ cup Worcestershire sauce, ¼ cup rum, 1 cup brown sugar, ½ cup chili sauce, 1 tsp dry mustard, 2 pinch ground black pepper, 2 cloves garlic
When mixed pour over the ribs in the roasting pan and rub it making sure everything is well coated.
4 lbs spareribs
Place in the fridge ideally over night or at least 2 hours for the marinade to be absorbed.
When ready to cook, oil the grate of the bbq to prevent sticking.
Place the ribs onto a part of the bbq that is medium heat and allow to cook.
Continue to brush the spareribs with the marinade during cooking and rotate every do so often to ensure equal cooking and flavour.
Cook for about 20 - 30 minutes or until the ribs are cooked through.