MOLASSES-GLAZED COCKTAIL RIBS
The ideal food to eat with your fingers, the meat on baby back ribs shrinks away from the bone during cooking, creating a convenient handle for picking them up. This recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- Place the vinegar, molasses, maple syrup, mustard, and harissa in a large bowl; mix to combine. Add ribs and let marinate for 1 hour, covered, in the refrigerator.
- Preheat oven to 375 degrees. Transfer ribs from marinade to 2 rimmed baking sheets or other ovenproof pan with 1-inch-high sides, reserving marinade. Season ribs with salt and pepper; transfer to oven. Cook ribs for 30 minutes, basting twice with reserved marinade. Discard any remaining marinade and continue cooking until ribs are glazed and cooked through, about 15 minutes more. Serve warm.
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Jonatham Sims
[email protected]I loved these ribs! The glaze was sticky and sweet, and the ribs were cooked to perfection. I served these with mashed potatoes and green beans, and it was a delicious meal.
Alicia Ortiz
[email protected]These ribs were delicious! The glaze was perfect, and the ribs were fall-off-the-bone tender. I'll definitely be making these again.
Raihanah Adhia
[email protected]I've made these ribs several times now, and they're always a hit. The glaze is amazing, and the ribs are always tender and juicy. I highly recommend this recipe.
Marry alessandra
[email protected]These ribs were a disappointment. The glaze was too sweet, and the ribs were overcooked. I wouldn't recommend this recipe.
Golu Raw
[email protected]I'm not a fan of molasses, but I loved these ribs! The glaze was sweet and tangy, and the ribs were cooked perfectly. I'll definitely be making these again.
Ali Anwar
[email protected]These ribs were easy to make and turned out great! The glaze was a little runny, but it still tasted good. I'll definitely be making these again.
Shahidul Jony
[email protected]I followed the recipe exactly, and the ribs turned out perfectly. The glaze was delicious, and the ribs were cooked to perfection. I served these with coleslaw and potato salad, and it was a great meal.
Shami Monyela
[email protected]These ribs were a little too sweet for my taste, but they were still very good. The meat was fall-off-the-bone tender, and the glaze was thick and sticky. I would recommend using a little less molasses next time.
Kamrul Hasan Mahmud
[email protected]I'm not a huge fan of ribs, but these were amazing! The meat was so tender and juicy, and the glaze was out of this world. I'll definitely be making these again.
Mackenzie Shorty
[email protected]I love the combination of sweet and savory in this recipe. The molasses glaze is rich and flavorful, and the ribs are cooked to perfection. I served these with mashed potatoes and green beans, and it was a delicious meal.
Fori Irof
[email protected]These molasses-glazed cocktail ribs were a hit at my last party! The sticky, sweet glaze was perfect, and the ribs were fall-off-the-bone tender. I'll definitely be making these again.