WOW!! These were awesome! Since it was 95 degrees out when I made these, some changes in procedure were needed. I put the ribs in a stockpot, covered with water, brought to a boil, reduced to simmer for 2 hours, skimming fat from top. Then in a saucepan, I added all the sauce ingredients (used only 1/2c b.sugar and I used Capt. Morgan-yummy!-Spiced Rum), and simmered for a bit. Then I put the very tender ribs into a dish and poured the sauce over top to be refrigerated all night and until 6 p.m. the next day. Brought back to room temp, and grilled for only 15-20 min. Woo wee, they were great!! I personally thought the sauce was good enough for dipping, as long as you boil it hard to get rid of bacteria. Thanks so much, Kristy, for a perfect way of cooking a not-so-perfect cut of meat.
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WOW!! These were awesome! Since it was 95 degrees out when I made these, some changes in...