Absolutely loved this recipe. I went with babyback ribs because that's all the butcher had. They probably did not need to be cooked a full 1.5 hours, but lacking a meat thermometer, I erred on the side of caution.
We used a spicy, homemade red chile sauce, and the ribs still weren't that spicy (but we love heat, especially with BBQ). Next time around I might kick it up a little. We also cut back on the sugar by about 25%, based on some reviewers suggesting it was too sweet, and on my own hunch that it was a lot of sugar for the amount of liquid (keeping in mind that ketchup, rum, and the other sauces have sugars in them, too).
The BBQ came out with a nice, molasses-like character due to the brown sugar, Worcestershire, and caramelization from cooking. With the spice and deep flavors of the other ingredients, it was a great combo.
And the ribs, did, just perfectly fall off the bone leaving delicious hunks of juicy, perfectly cooked morsels of meat.
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Absolutely loved this recipe. I went with babyback ribs because that's all the butcher had....