6 lb. pork spareribs
2 (8 oz.) cans tomato sauce
1 c. dark rum
1 c. honey
1/4 c. red wine vinegar
1 med. onion, chopped well
2 garlic cloves, finely chopped
2 tbsp. Worcestershire sauce
Dash of salt and pepper

Cut the ribs into sections, suitable for serving. Place them in a pan, cover them with cold water. Bring to a boil, reduce heat, and simmer, uncovered for 20 minutes. Drain, discard liquid, or save for stock. This may be done in advance. If ribs cool (or are refrigerated), let them come back to room temperature before cooking.

Combine tomato sauce, rum, honey, red wine vinegar, onion, garlic, and Worcestershire, and season with salt and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes, being careful NOT to let the sauce burn.

Preheat broiler, or prepare barbecue grill. Grill the parboiled ribs slowly, 5- 6 inches from the heat, turning and basting often with the rum sauce, until brown and glazed, about 20 minutes.