Indulge in the irresistible combination of sweet and smoky flavors with our Molasses-Glazed Baby Back Ribs recipe. These tender and succulent ribs are coated with a luscious molasses glaze that caramelizes beautifully, creating a sticky and finger-licking BBQ experience. Whether you’re hosting a backyard cookout or craving a delectable meal, these ribs are sure to be a hit. Join us as we explore the history, techniques, and step-by-step instructions to create this mouthwatering Molasses-Glazed Baby Back Ribs.

Ribs have long been a beloved staple of barbecue traditions around the world. Molasses, a thick and dark syrup derived from the sugarcane refining process, adds a rich sweetness and depth of flavor to the ribs.

The technique of slow-cooking ribs with a glaze or sauce has deep roots in American barbecue culture. Molasses-based glazes are popular for their ability to create a beautiful caramelization on the ribs, enhancing their flavor and adding a delightful sweetness.

INGREDIENTS

FOR THE RIBS:

• 2 racks of baby back ribs
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

FOR THE MOLASSES GLAZE:

• 1/2 cup molasses
• 1/4 cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper

INSTRUCTIONS 

MOLASSES-GLAZED BABY BACK RIBS:

1. Preheat your grill or oven to 300°F (150°C).

FOR THE RIBS:

1. Remove the silver skin from the back of the baby back ribs by loosening it with a knife and pulling it off using a paper towel for better grip.
2. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper to create a dry rub.
3. Rub the spice mixture onto both sides of the baby back ribs, ensuring an even coating.
4. If grilling, wrap each rack of ribs individually in aluminum foil, creating a packet to help retain moisture during the cooking process. If using the oven, place the ribs on a baking sheet.
5. Cook the ribs in the preheated grill or oven for approximately 2.5 to 3 hours, or until the meat is tender and begins to pull away from the bone. The internal temperature should reach around 200°F (93°C).

FOR THE MOLASSES GLAZE:

1. In a small saucepan, combine the molasses, ketchup, apple cider vinegar, Dijon mustard, Worcestershire sauce, minced garlic, smoked paprika, chili powder, and black pepper.
2. Bring the mixture to a simmer over medium heat, stirring frequently to combine the ingredients and prevent burning.
3. Reduce the heat to low and let the glaze simmer for approximately 10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
4. Remove the glaze from the heat and set it aside.

TO FINISH THE RIBS:

1. Once the ribs are tender, remove them from the grill or oven.
2. Carefully open the foil packets if using, being mindful of the hot steam.
3. Brush the Molasses Glaze generously onto both sides of the ribs, ensuring they are well coated.
4. Return the glazed ribs to the grill or oven, directly on the grates or baking sheet.
5. Cook for an additional 10-15 minutes, or until the glaze begins to caramelize and become sticky.
6. Remove the ribs from the heat and let them rest for a few minutes to allow the flavors to settle.
7. Slice the Molasses-Glazed Baby Back Ribs between the bones into individual servings.

NOTES:

• Indulge in the delectable and sticky-sweet Molasses-Glazed Baby Back Ribs, a BBQ masterpiece that showcases the perfect balance of smoky flavors and caramelized sweetness. This recipe allows you to savor tender and flavorful ribs, perfect for gatherings or as a special treat. Share this mouthwatering dish with family and friends, and relish the tantalizing taste of barbecue perfection in every bite.