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Barbecue Ribs

Reviewed: Jan. 17, 2014
I decided to take the advice of my fellow reviewers by boiling the ribs, rather than baking them. I did not have any rum at the time, so I used whiskey as a substitute. I used brown sugar and the grounded black pepper as instructed. The soy sauce I used was gluten free, since I'm trying to watch my glutes. I did not have any ketchup, chile sauce, or worcestershire sauce on hand, so I used some gormet spicy diana sauce instead. I used two teaspoons of garlic power, since I had no cloves. Dijon mustard seemed like a reasonable substitute for dry mustard. The outcome didn't smell that great, so I poured in a cup of maple syrup. Threw them into a few plastic bags in the refrigerator over night. The next day, oh my lord were those ribs amazing!! Great recipe! I'd recommend it to anyone looking for great meal at a family and friend BBQ.
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