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Dry-Rubbed Baby Back Ribs with Molasses Barbecue Sauce

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.


Dry-Rubbed Baby Back Ribs with Molasses Barbecue Sauce

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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


  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.


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  • Serving Size: 4-6
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