Pork Ribs With Molasses Chile Barbecue Sauce Recipes

E-Z ADOBO PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE

E-Z Adobo Pork Ribs With Molasses-Chile Barbecue Sauce image

Another great recipe from the Grilling Maestros cookbook. Most of the cooking is done in the oven and then you place them on the grill for that wonderful smoked crust and flavor. This dish would be great with the Red Cabbage Salad with Pineapple and Sesame-Lime dressing.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 3h

Yield 5 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons garlic, minced
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons brown sugar, dark
3 tablespoons kosher salt
3 tablespoons fresh ground black pepper
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh oregano, chopped
6 tablespoons fresh orange juice
2 tablespoons fresh lime juice
4 dashes Tabasco sauce
2 tablespoons olive oil
6 lbs pork spare rib racks
1/3 cup molasses
1/2 cup ketchup
1/4 cup fresh lime juice
2 tablespoons ground cumin
1/2 cup fresh cilantro, chopped
1 -3 tablespoon fresh chili pepper, seeded and minced

Steps:

Preheat the oven to 200 degrees.
In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow roast for 3 hours until red juice comes out when you prick the meat with a fork. The meat will be tender and pull easily from the bone. Remove the ribs from the oven. They can go right onto a grill, stand out for awhile, or be refrigerated, covered, for up to 2 days.
While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well, Set aside.
Grill the ribs on a high rack set over low heat and let them stay there as long as your patience allows. A light crust on the outside is the goal, and depending upon your fire, it can be achieved in 5 minutes or take up to 30 minutes. The longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill. Cut the ribs apart between the bones and serve the remaining barbecue on the side.

Nutrition Facts : Calories 214.9, Fat 7.3, SaturatedFat 1, Sodium 4528.5, Carbohydrate 39.7, Fiber 3.3, Sugar 25.6, Protein 2.7

MOLASSES-GLAZED BABY BACK RIBS

Molasses-Glazed Baby Back Ribs image

My husband grills up his luscious ribs recipe for our family of five at least once a month in the summer. The sweet-and-sour barbecue sauce is the perfect condiment for the moist tender meat. Serve it with other finger-licking foods like corn on the cob. -Kim Braley, Dunedin, Florida

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4-1/2 pounds pork baby back ribs
1 bottle (2 liters) cola
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
BARBECUE SAUCE:
1/4 cup ketchup
1/4 cup honey
1/4 cup molasses
1 tablespoon prepared mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

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.

Nutrition Facts : Calories 1218 calories, Fat 69g fat (26g saturated fat), Cholesterol 275mg cholesterol, Sodium 1189mg sodium, Carbohydrate 91g carbohydrate (85g sugars, Fiber 1g fiber), Protein 57g protein.

PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE

Pork Ribs With Molasses-Chile Barbecue Sauce image

Delicious and very EZ to make. These are very addictive, maybe you should make a double batch and have the whole family over for a barbecue.

Provided by Matthew Molus

Categories Pork

Time 3h45m

Yield 4-8 serving(s)

Number Of Ingredients 19

Ingredients

2 (3 lb) pork spare rib racks
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dark brown sugar
3 tablespoons kosher salt
3 tablespoons freshly cracked black pepper
1/4 cup roughly chopped fresh oregano
1/4 cup roughly chopped fresh cilantro
6 tablespoons orange juice
2 tablespoons fresh lime juice (about 1 lime)
4 dashes Tabasco sauce
2 tablespoons olive oil
1/3 cup molasses
1/2 cup ketchup
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons ground cumin
1/2 cup roughly chopped fresh cilantro
1 -3 minced fresh chili pepper, of your choice

Steps:

Preheat oven to 225º F.
In a food processor or blender, combine the paste ingredients and blend until smooth.
Dry the ribs with paper towels, then rub them thoroughly with the paste.
Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
Remove the ribs from the oven.
They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
Light a fire in your grill.
You want a very low charcoal fire with the rack set as high as possible.
Put the ribs on the grill and let them stay there as long as your patience allows.
A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
If you're into prolonging your guests' agony.
Of course, the longer the ribs cook, the better.
Brush them with the sauce during the last minute on the grill.
Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.

Nutrition Facts : Calories 272.9, Fat 9.3, SaturatedFat 1.2, Sodium 5634.1, Carbohydrate 50.4, Fiber 4.2, Sugar 32.4, Protein 3.5

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