Molasses Glazed Cocktail Ribs Recipes

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-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 BRAISED SHORT RIBS

Steps:

• Preheat oven to 425 degrees F. Brush bell pepper with grapeseed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes. Remove from oven and place in a covered container or a plastic bag to sweat. Allow oven heat to drop to 350 degrees F.
• Season short ribs with salt and pepper. Heat remaining 2 tablespoons of grapeseed oil in a large saute pan with a lid. Sear short ribs on all sides and remove to a utility platter. In the same pan, saute celery, carrots, and onion until the onion turns translucent. Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine. Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1 1/2 hours.
• While the short ribs are braising, peel the roasted bell pepper and cut julienne.
• Remember to use an oven mitt when you remove the pan from the oven.
• Remove rib meat and bones to a utility platter. Strain the pan juices into a bowl and then return them to the pan over medium-high heat. Create a slurry by whisking 2 tablespoons water into a small bowl of the cornstarch. Whisk the slurry into the pan juices and allow the mixture to thicken.
• Arrange rib meat on a platter and spoon sauce over. Garnish with julienned roasted peppers, and sprinkle with parsley leaves.

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.