I used babyback ribs. I baked one slab per the recipe and boiled the other for an hour and finished them both off on the grill for 30 minutes. We didn't really notice much difference in tenderness in the final product. As far as the sauce is concerned, I reduced the brown sugar to 2/3 cup and left off the rum. I didn't think it needed it. If you have difficulty finding the chile sauce, look for enchilada sauce. It may indicate that it's also red chile sauce. That's how I finally found it. I marinaded one slab in this sauce and the other in our favorite store bottle brand over night. We actually preferred this recipe. So don't be afraid if you think the combination of ingredients seems a bit strange. Also I thought the sauce was much better the second day so go ahead and make it up a couple days in advance and let it mellow a bit. Hubby gave the recipe a thumbs up so we'll definitely make it again.
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I used babyback ribs. I baked one slab per the recipe and boiled the other for an hour and...