Spice rubbed ribs with molasses slather

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Spice rubbed ribs: easy, oven-baked ribs made extra moist and sticky with a molasses garlic slather.

A family-friendly ribs recipe that’s easy and delicious.

When I read through this recipe I can’t help but think of a day at the spa. (A nice hot soak, an all-over scrub then a soothing massage…)

These ribs are a cinch to make, even for a first-timer like me. And they’re fun to eat. Messy. But fun. After the braising step they could be cooked on the BBQ if you want to move things outside.

This recipe is a variation of the recipe for  finger-licking oven BBQ chicken that I posted a while back. Both are an adaptation of a recipe from Food & Drink magazine and as you can see, the possibilities with the spice rub and the slather are  endless. Who knows what I’ll try it on next…

The slather recipe below can be replaced by our Sweet Chili Barbecue Sauce.

Spice Rubbed Ribs with Molasses Slather

  • 2 racks of back ribs (4-5 pounds)
  • 1 cup of beer (or 1 cup broth or stock)

Spice Rub:

  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • 1/4 tsp. cayenne
  • 1 tsp. freshly ground black pepper
  • 1 tsp. salt

Slather:

  • ½ cup Grandma Fancy Molasses
  • ½ cup ketchup
  • 2 large cloves of garlic, minced
  • 1 ½ tsp. Dijon mustard
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. chopped cilantro

Braise: Remove membrane covering the bony side of the ribs. In a large roasting pan lay ribs in a single layer meaty side down. Pour over the beer, cover well and braise at 300 F for 1-1 1/2 hours.

Rub: Remove ribs from pan and rub with the spice mixture. Cut into single ribs. Line a large roasting pan with foil or parchment paper. Place the ribs in a single layer, meaty side up. Bake uncovered at 300 for 25-30 minutes until browned (Can flip half way through). Drain fat from pan. (This step can be completed on the barbecue.)

Slather: Combine slather ingredients and coat meaty side with a third of the sauce. Bake ribs uncovered another five minutes. Baste again and bake another five minutes. (This step can be completed on the barbecue.)

Serve sprinkled with cilantro.

 

 

8 thoughts on “Spice rubbed ribs with molasses slather

  1. Marie says:

    I’m drooling looking at the picture haha Will definitely be making this soon

    1. Bridget says:

      > They’ll make you think of summer, which is a good thing in February! I hope you enjoy the recipe!

  2. Charmaine Wilkins says:

    I was wondering if something other than beer could be used in the Finger licking oven ribs would water work? thankyou

    1. Bridget Oland says:

      Hi Charmaine, Yes, water could be used, or apple juice. (The original recipe called for water.)

  3. Jen says:

    Made these last night….DELICIOUS!! 😀

    1. Bridget Oland says:

      Hey, that’s great. I love it when I hear what people think of our recipes so thanks for taking the time. By the way, there’s a chicken recipe on the blog that uses the same spice rub and slather. It might be calling your name…

  4. Sonja says:

    I had two friends over for dinner the first time I made these ribs and told them they were guinea pigs. Wow! These were awesome. I think we all felt like pigs by the time we were finished. 🙂

    1. Bridget Oland says:

      Hi Sonja, I’m so pleased that you and your friends enjoyed them! Any leftover slather is good on everything from veggie burgers to chicken sandwiches and sweet potato fries.

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