Preheat your oven to 350 degrees F (175 degrees C).

Prepare the ribs by removing the membrane from the back (bone side) of the ribs. This helps the flavors penetrate and makes them more tender.

Place the ribs in a large baking dish, bone side down. Cover tightly with aluminum foil.

Bake in the preheated oven for 1 hour. This initial cooking helps tenderize the meat.

While the ribs are baking, prepare the sauce. In a medium saucepan, combine the brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper.

Bring the sauce mixture to a boil, then reduce heat and simmer gently for 15-20 minutes, stirring occasionally until the sauce thickens slightly.

After the first hour of baking, remove the ribs from the oven and drain off any accumulated fat.

Brush the ribs generously with the prepared BBQ sauce on both sides.

Return the ribs to the oven, uncovered, and continue baking for another hour, basting with sauce every 15 minutes.

Preheat your grill to medium heat.

Transfer the ribs to the grill and cook for an additional 10-15 minutes on each side, basting frequently with the remaining sauce until the ribs are nicely caramelized and sticky.

The ribs are done when the meat pulls away easily from the bones and reaches an internal temperature of 190-203°F for maximum tenderness.

Let the ribs rest for 5-10 minutes before cutting between the bones to serve.