First things first, crank your oven up to 350 degrees F (or 175 degrees C). Preheating is essential as it ensures even cooking right from the start.

Cut the spareribs into serving-size portions. This way, they’ll cook evenly and make for easier serving later. Wrap each portion in a double thickness of aluminum foil to keep the moisture locked in.

Place the wrapped ribs on a baking sheet and pop them in the preheated oven. Bake for 1 ½ hours. This method will tenderize the meat, making it juicy.

Once the baking time is up, carefully unwrap the ribs (watch out for that steam!). Drain any drippings into a bowl. If you're savvy, you can freeze these drippings to use later in your soups or stocks for added flavor.

In a large mixing bowl, combine the brown sugar, sweet chili sauce, ketchup, soy sauce, Worcestershire sauce, rum, minced garlic, dry mustard, black pepper, and the tablespoon of apple cider vinegar. Whisk everything together until blended nicely—all that sweet and spicy goodness!

Transfer the baked ribs into a roasting pan and generously coat them with the prepared marinade. Make sure every inch is covered, as this will be your flavor bomb. Now, let them marinate at room temperature for one hour or, for the best flavor, refrigerate and let them marinate overnight.

When you’re ready to serve or when the marinating time is up, fire up the grill and set it to medium heat. Position the grate about four inches above the heat source, and grease it with cooking spray to prevent sticking.

Place the coated ribs on the grill and let them cook for 30 minutes. Make sure to baste them with the leftover marinade every 10 minutes for that sticky finish. You want everything caramelized and flavorful when you’re done.