By Chef Christian Pritchard
March 27, 2018
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Serves: 4

  • 1 rack baby back pork ribs (4 lbs)
  • 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 Tutto Calabria® chili sauce
  • 2 cloves garlic, crushed
  • 3 tbsp. fresh oregano, chopped
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper
  • 1 bottle De Nigris® Balsamic BBQ Sauce
  1. Preheat oven to 300° F.
  2. Peel the skin off the back of the ribs. Lift with a knife and grab with a paper towel to remove. Rub ribs all over with lemon juice.
  3. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, oregano, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  4. Place meat side down in large baking pan, & cover tightly with foil, shiny side out. Bake in the oven for 2 1/2 hours.
  5. Remove from oven & pour off liquid.
  6. Brush bbq sauce over all sides of ribs.
  7. To finish ribs on the grill, remove from the pan and place ribs on the grill using a basket over direct low heat, basting and turning a few times for about 10-15 minutes.

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