Rum Runner Ribs

• 1/2 cup Heinz Chili Sauce
• 1/2 cup Heinz ketchup
• 1/2 cup canned crushed pineapple in juice
• 1/4 cup HP steak sauce
• 1/4 cup brown sugar
• 1/4 cup green onion, finely chopped
• 1/4 cup dark rum
• 1 teaspoon lime zest
• 1 teaspoon minced ginger
• 1 pinch ground allspice
• 4 lbs pork back ribs, parboiled

1. To parbboil ribs, cut each rack into 2-bone portions. Place in a large pot with 1 sliced lime and equal part of each water and chicken broth to cover ribs. Bring to a boil; reduce heat and simmer, cover for 45 minutes. Discard lime slices. Cool ribs in cooking broth for 1 hour. Drain well. Grill as directed or wrap tightly and reserve for up to 24 hours in the refrigerator.
2. Stir Heinz Chili sauce with Heinz Tomato Ketchup, pineapple, HP sauce, and brown sugar. Bring to a boil in a saucepan set over medium heat. Cook, stirring, for 5 minutes. Remove from heat; stir in the green onion, rum, lime zest, ginger and allspice until well combined. Cool slightly.
3. Preheat grill to medium-high. Toss ribs with half of the sauce mixture; grill, turning and basting often with remaining sauce, for 10-15 minutes, or until glossy and well marked.

chili sauce, heinz ketchup, pineapple, steak sauce, brown sugar, green onion, dark rum, lime zest, ginger, ground allspice, pork back ribs

Taken from www.food.com/recipe/rum-runner-ribs-333287 (may not work)