Molasses BBQ Ribs
intro
Fall-off-the-bone pork ribs slathered in rich, smoky molasses BBQ sauce, slow-cooked to sticky, caramelized perfection for classic summer cookout flavor.
Ingredients
Steps
Remove Rib Membrane
Pat the 2 racks of ribs dry with the edge of the indigo cotton towel, then set them bone-side up on the maple cutting board. Use the tip of the walnut-handled boning knife to lift the thin, papery silver membrane from the back of the rib rack, grip it with a paper towel for traction, and pull it off in one smooth sheet. Discard the membrane; this ensures tender ribs that absorb rub evenly.
Mix Dry Rub
In the medium brushed stainless steel mixing bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp kosher salt, and 1 tsp black pepper. Stir with the end of the silicone basting brush until the spices are evenly blended, with no clumps of paprika remaining.
Coat Ribs with Rub
Sprinkle the dry rub evenly over every surface of both rib racks – front, back, and edges – using your fingers to press the rub firmly into the meat so it adheres. You should not see large patches of raw pork visible through the spice coating. Let the ribs rest at room temperature for 20 minutes while you prep the BBQ sauce.
Simmer BBQ Sauce
Place the small 1.5L stainless steel saucepan over medium-low heat. Add 120ml molasses, 80ml apple cider vinegar, 60g packed brown sugar, 3 tbsp tomato paste, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce, and 2 thyme sprigs. Stir constantly with the silicone basting brush as the mixture comes to a gentle simmer, then cook for 8 minutes until thick enough to coat the back of a spoon, with small slow bubbles breaking across the surface. Remove from heat and discard the thyme sprigs.
Wrap and Slow Cook
Preheat your oven or grill for indirect heat to 150C / 300F. Tear two large sheets of heavy-duty aluminum foil, each long enough to fully enclose a rib rack. Place each rack meat-side up on a foil sheet, seal the foil tightly around the ribs to create an airtight packet, set the packets on the rimmed aluminum baking sheet, and cook for 2 hours. The ribs are ready for this stage when the meat pulls back 1cm from the end of the rib bones when you tug a bone gently.
Baste Ribs Generously
Carefully open the foil packets, watching for escaping hot steam to avoid burns. Use the long stainless steel tongs to transfer the ribs directly back onto the baking sheet, discarding the used foil and collected rib juice. Generously brush every surface of the ribs with the molasses BBQ sauce using the silicone basting brush, applying a thick, even coating. Leave the ribs uncovered for the next cooking stage.
Caramelize Sauce Glaze
Increase the oven or grill temperature to 180C / 350F. Cook the sauced ribs uncovered for 45 minutes, basting with an extra layer of sauce every 15 minutes, until the glaze is sticky, deep mahogany brown, with slightly crispy caramelized edges along the bone tips. The internal temperature of the thickest part of the meat should read 95C / 203F on the instant-read thermometer, indicating perfectly tender, fall-off-the-bone texture.
Rest and Slice Ribs
Use the tongs to transfer the finished ribs to the large oval terracotta serving platter. Let the ribs rest for 10 minutes to allow the juices to redistribute, then slice between the bones into individual portions using the boning knife. Drizzle with any remaining molasses BBQ sauce, garnish with a fresh thyme sprig, and serve.
Tips
2.Cook ribs wrapped in foil at low heat first before applying sauce: molasses has a high sugar content that burns quickly at high temperatures, leading to bitter, charred edges instead of the desired sticky, sweet caramelized glaze.
3.Let cooked ribs rest for a full 10 minutes before slicing: cutting into hot ribs immediately will cause all the flavorful, juicy rendered fat and meat juices to run out onto the platter, leaving the rib meat dry instead of succulent.
OMG these molasses BBQ ribs are a GAME CHANGER. I made them for my husband’s birthday cookout last weekend and every single guest asked for the recipe! The molasses gives the sauce such a deep, sweet-smoky flavor that’s way better than any store-bought BBQ sauce I’ve ever used. Fall off the bone tender, no joke. 10/10 will make again for our next tailgate.
Made these for Sunday family dinner and my picky 7 year old ate THREE ribs, that’s basically a miracle in my house. Only thing is I thought 2 hours 45 minutes would be too long for a weekend meal but most of it is hands off in the oven, so I was able to toss a salad and make cornbread while they cooked. Only note: I added a tiny pinch of cayenne for a little heat, worked perfectly.
Brought these to our neighborhood block party potluck last week and they were gone in 10 minutes flat. People were hovering by the platter! The molasses glaze gets this perfect sticky crust on the outside that’s just *chef’s kiss*. Will definitely be adding this to my regular potluck rotation.
Okay full transparency, I’ve never made ribs before in my life and I was nervous this would be too hard (the recipe says medium difficulty, which almost made me skip it). But the steps were so clear! Mine didn’t look as pretty as the photo but they tasted incredible. My roommates said they’re better than the ribs at our local BBQ spot. Wild.
Has anyone tried making these ahead for meal prep? I’m wondering if they reheat well, since the cook time is a little long for weeknights but I’d love to have them for lunches throughout the week.
I was worried the molasses would make these too sweet, but the balance of vinegar, paprika, and black pepper in the sauce cuts it perfectly. I smoked these on my pellet grill instead of using the oven for the last 45 minutes and the flavor was out of this world. Will absolutely make again.
Good flavor, but I found that my ribs were a little tough when I followed the cook time exactly. I used spare ribs instead of baby back, do you think that’s why?
Made these after a long day hike with my friends this weekend and they hit SO hard. We ate the whole rack in like 15 minutes, no sides needed (okay fine, we had a bag of potato chips, whatever). The molasses flavor is so cozy, perfect for cooler fall evenings.
I could drink this molasses BBQ sauce straight up, no joke. I made a double batch of the sauce to keep in the fridge for wings, burgers, you name it. It’s that good. The ribs were great too obviously, but the sauce is the real star here.
Been making ribs for 40+ years and this molasses recipe is one of the best I’ve tried. Reminds me of the ribs my dad used to make when I was a kid back in Tennessee. Rich, deep flavor, not cloyingly sweet like so many modern BBQ sauces. A real keeper.
I made these a few weeks ago and they were incredible! Quick question for anyone who knows — is this recipe naturally gluten free? I have a celiac friend coming over for a BBQ next weekend and I want to serve these but need to make sure they’re safe for her. All the ingredients I used last time were GF but I wanted to double check I didn’t miss anything!