March 5, 2017
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.
PrintDry-Rubbed Baby Back Ribs with Molasses Barbecue Sauce
Ingredients
Scale
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
- 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.
- 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.
- 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
Nutrition
- Serving Size: 4-6
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