Ingredients

Yields 8 servings

• 2 kg (4-5 pounds) pork spareribs
• 375 ml (1½ cup) Carmine’s ‘Q Sauce (your favourite flavour)
• 62.5 ml (¼ cup) soy sauce
• 62.5 ml (¼ cup) rum or whisky

Directions

1. Preheat oven to 350°F (175°C)
2. Cut spareribs into serving size portions; 1 or 2 bones each
3. Using heavy duty or multiple layers of aluminum foil, seal up cut-up ribs in foil
4. Bake for 1½ hours
5. Prepare marinade. In a bowl combine Carmine’s ‘Q Sauce, soy sauce, and liquor; whisk well
6. Remove cooked ribs from foil and combine with marinade in a covered refrigerable dish or container
7. Refrigerate 8 – 24 hours
8. Preheat BBQ to a medium heat setting. Suggestion: coat grill with cooking spray to help avoid sticking
9. Cook ribs on the preheated grill for 30 minutes, turning regularly and basting each turn with remaining Carmine’s ‘Q Sauce marinade
10. Ribs will be caramelized when done
11. Enjoy!