Dry-Rubbed Baby Back Ribs with Molasses Barbecue Sauce

There just isn’t much that people like more than finger-licking ribs.  You really can’t go wrong with ribs slow-cooked.  Pair this with some potatoes and it’s a memorable meal.

People don’t forget ribs.  When I make them for guests, they often talk about what I served a year later.  Crazy but true!  These are easy to make in bulk and have in the freezer for extra.  I love bringing them to people when they need a meal.

Dry-Rubbed Baby Back Ribs with Molasses Barbecue Sauce

Serving Size: 4-6

Ingredients

    Rub and Ribs
  • 8 lbs. baby back ribs
  • 1 Tbsp. paprika
  • 1 Tbsp. ground cumin
  • 1 Tbsp. salt
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. ground pepper
  • 1 tsp. thyme
  • 1 tsp. oregano
  • Molasses BBQ Sauce
  • 1 Tbsp. butter
  • 1/2 c. chopped onion
  • 1 large garlic clove, minced
  • 1 cup ketchup
  • 6 Tbsp. brown sugar
  • 3 Tbsp. worchestershire
  • 3 Tbsp. cider vinegar
  • 2 tsp. prepared mustard
  • 1/4 tsp. thyme
  • 1/4 tsp. liquid smoke
  • Salt and Pepper to taste

Instructions

  1. For the ribs, cut each rack into halves, if desired. Combine the paprika, cumin, salt, garlic powder, onion powder, pepper, thyme, and oregano in a bowl and mix well. Rub or pat the spice mixture over both sides of the ribs. Place in a large shallow baking dish. Chill, covered, for 2 hours or overnight.
  2. For the sauce: heat the butter in a saucepan. Add the onion and saute until tender. Add the garlic and saute for 1 min. Stir in the ketchup, molasses, brown sugar, Worcestershire sauce, vinegar, mustard, thyme, liquid smoke, salt and pepper. Reduce the heat to medium and bring to a boil. Cook until thickened. Let cool.
  3. Pre-heat the oven to 300 degrees. Arrange the ribs in a single layer in a roasting pan. Bake for 2 hours or until the ribs are cooked through and tender. Brush the sauce over the ribs during the last 30 min. of baking.

Notes

Enjoy this recipe from kristagilbert.com

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