Molasses Glazed Baby Back Ribs Recipes

MOLASSES-GLAZED COCKTAIL RIBS

Steps:

• Place the vinegar, molasses, maple syrup, mustard, and harissa in a large bowl; mix to combine. Add ribs and let marinate for 1 hour, covered, in the refrigerator.
• Preheat oven to 375 degrees. Transfer ribs from marinade to 2 rimmed baking sheets or other ovenproof pan with 1-inch-high sides, reserving marinade. Season ribs with salt and pepper; transfer to oven. Cook ribs for 30 minutes, basting twice with reserved marinade. Discard any remaining marinade and continue cooking until ribs are glazed and cooked through, about 15 minutes more. Serve warm.

MOLASSES-GLAZED BABY BACK RIBS

Steps:

• Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.

MAPLE- AND MOLASSES-GLAZED BABY BACK RIBS

Steps:

• Step 1: Make the rub: In a small bowl, combine the maple sugar, salt, paprika, black pepper, and mustard, onion, and garlic powders and mix well with your fingers. Alternatively, use a favorite pre-mixed rub, like Best of Barbecue All-Purpose Rub. ShareTweetPin151 Shares Step 2: Make the glaze: In a small saucepan over medium heat, combine the maple syrup, molasses, ketchup, butter, Worcestershire sauce, mustard, and vinegar. Bring to a boil, stirring occasionally, and cook until glaze is thick and syrupy, 5 to 8 minutes. Keep warm. ShareTweetPin151 Shares Step 3: Meanwhile, if your butcher has not already done so, remove the thin papery membrane from the backs of the rib racks. (See tip #4 here for instructions.) ShareTweetPin151 Shares Step 4: Season the rib racks with the rub, using about 1-1/2 tablespoons per side and rubbing the mixture into the meat with your fingertips. Put the apple cider in a spray bottle. ShareTweetPin151 Shares Step 5: Set up your grill for indirect grilling and preheat to medium, about 325 degrees. When ready to cook, brush and oil the grill grate. Arrange the ribs, bone side down, on the grate. Alternatively, stand the racks upright in a rib rack. Add a handful of smoking chips to the coals. Cover the grill and cook the ribs for 45 minutes. Spray the ribs with the apple cider. (The cider keeps the ribs moist and adds an extra layer of flavor.) Add the remaining wood chips to the coals. Recover the grill and continue to cook the ribs for 45 minutes more, or as needed, spraying twice more with the apple cider. ShareTweetPin151 Shares Step 6: When the ribs are nicely browned, tender enough to pull apart with your fingers, and the meat has shrunk back from the ends of the bones by about 1/2 inch, brush the ribs on both sides with the glaze. Move the ribs (or the rib rack) directly over the fire. Grill the ribs until the glaze is caramelized, 2 to 3 minutes per side. Transfer the ribs to a cutting board and re-glaze. Cut the racks in half or into individual bones before serving. Serve any remaining glaze on the side. ShareTweetPin151 Shares

MOLASSES-PEANUT BUTTER GLAZED RIBS

Steps:

• Prepare grill for indirect medium-low heat. Grill ribs, covered, over indirect medium-low heat for 1 hour, turning occasionally., In a saucepan coated with cooking spray, saute onion and garlic over medium heat until tender. , In a bowl, combine the cornstarch, syrup, water, soy sauce, molasses, vinegar, ginger and red pepper flakes until blended. Stir into onion mixture. Bring to a boil; cook for 2-3 minutes or until thickened. Add peanut butter; cook for 2 minutes or until peanut butter is melted, stirring constantly. Set aside., Add 10 briquettes to coals. Grill 20-30 minutes longer or until meat is tender, basting ribs with sauce several times.

BOURBON-BBQ GLAZED BABY BACK RIBS

Steps:

• Combine all the ingredients for the dry rub in a small bowl and mix together well.
• Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
• Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
• Place the wrapped ribs in the fridge to marinate for 2 hours.
• Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
• Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
• Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
• Cut the ribs into individual pieces and serve with extra sauce.

MOLASSES GLAZED BABY BACK RIBS

Steps:

• 1. Place the ribs in resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hrs or overnight
• 2. Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings. Rub over ribs.
• 3. Prepare grill for indirect heat, using a drip pan. Place ribs over pan. Grill, covered over indirect medium heat for 1 hour, or until tender, turning occasionally.
• 4. In a small bowl combine barbeque sauce ingredients. Brush over ribs, grill covered, over medium heat for about 10-20 minutes longer or until browned, turning and basting occasionally.

GLAZED BABY BACK RIBS

Steps:

• 1. pour soda into a small pan and bring to a simmer over medium-high heat. Simmer until reduced by three quarters or until about 3 ounces is left in the pan. Stir in barbecue sauce. Remove from heat and set aside.
• 2. To make the rub, combine all ingredients in a mixing bowl. Rub the entire slab of ribs with molasses. Then evenly coat the entire surface with the rub.
• 3. Preheat oven to 250°. Wrap the ribs into layers of plastic wrap. Wrap again with foil. Place the ribs on a sheet pan and bake for about 2 1/2 to 3 hours or until a bone can be easily pulled from the meat. Remove from the oven and remove the foil and plastic wrap. Glaze the entire slab of ribs with the sauce. Raise the oven temperature to 450°. Place the ribs back in the oven, uncovered. Cook for about five minutes or until the sauce starts to bubble and caramelized. Remove from the oven and apply additional sauce as desired. Using a sharp knife, slice the ribs into portions between the bones and serve. Makes two servings.