Peel membrane from back of ribs, then cut spareribs into serving size
portions.

Place in 2 qt saucepan and cover with water. Boil for 1 1/2 hours. Place ribs in a large
roasting pan.

In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce,
rum, chile sauce, garlic, mustard, mollases and white pepper. Coat ribs with sauce and marinate
at room temperature for 1 hour, or refrigerate overnight.

Preheat grill for medium heat.
Position grate four inches above heat source.

Brush grill grate with oil. Place ribs on grill,
and cook for 30 minutes, basting with marinade.