Best 5 Sticky Molasses Spareribs Recipes

MOLASSES-GLAZED BABY BACK RIBS

Steps:

• Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.

MAPLE- AND MOLASSES-GLAZED BABY BACK RIBS

Steps:

• Step 1: Make the rub: In a small bowl, combine the maple sugar, salt, paprika, black pepper, and mustard, onion, and garlic powders and mix well with your fingers. Alternatively, use a favorite pre-mixed rub, like Best of Barbecue All-Purpose Rub. ShareTweetPin151 Shares Step 2: Make the glaze: In a small saucepan over medium heat, combine the maple syrup, molasses, ketchup, butter, Worcestershire sauce, mustard, and vinegar. Bring to a boil, stirring occasionally, and cook until glaze is thick and syrupy, 5 to 8 minutes. Keep warm. ShareTweetPin151 Shares Step 3: Meanwhile, if your butcher has not already done so, remove the thin papery membrane from the backs of the rib racks. (See tip #4 here for instructions.) ShareTweetPin151 Shares Step 4: Season the rib racks with the rub, using about 1-1/2 tablespoons per side and rubbing the mixture into the meat with your fingertips. Put the apple cider in a spray bottle. ShareTweetPin151 Shares Step 5: Set up your grill for indirect grilling and preheat to medium, about 325 degrees. When ready to cook, brush and oil the grill grate. Arrange the ribs, bone side down, on the grate. Alternatively, stand the racks upright in a rib rack. Add a handful of smoking chips to the coals. Cover the grill and cook the ribs for 45 minutes. Spray the ribs with the apple cider. (The cider keeps the ribs moist and adds an extra layer of flavor.) Add the remaining wood chips to the coals. Recover the grill and continue to cook the ribs for 45 minutes more, or as needed, spraying twice more with the apple cider. ShareTweetPin151 Shares Step 6: When the ribs are nicely browned, tender enough to pull apart with your fingers, and the meat has shrunk back from the ends of the bones by about 1/2 inch, brush the ribs on both sides with the glaze. Move the ribs (or the rib rack) directly over the fire. Grill the ribs until the glaze is caramelized, 2 to 3 minutes per side. Transfer the ribs to a cutting board and re-glaze. Cut the racks in half or into individual bones before serving. Serve any remaining glaze on the side. ShareTweetPin151 Shares

STICKY SPARE RIBS CASSEROLE

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
• Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
• In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
• Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
• Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
• Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

SWEET AND STICKY PORK RIBS

Steps:

• For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
• For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
• To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

PINEAPPLE AND MOLASSES SPARERIBS

Steps:

• Place ribs in a large plastic bag and set aside. In a bowl, combine lime zest and juice, soy sauce, chilies, ginger, oil and 2 tablespoons molasses. Add star anise, cinnamon, onion and pineapple juice, and stir to mix well. Add contents of bowl to bag, seal bag well, and refrigerate overnight.
• Heat oven to 400 degrees. Remove ribs from refrigerator, and pour contents of bag, including marinade, into a roasting pan. Allow ribs to come to room temperature. Cover pan tightly with foil, place in oven, and bake for 1 hour, turning ribs once halfway through cooking. Remove pan from oven (leave oven on), discard foil, and carefully spoon only the liquid from pan into a saucepan. Return pan to oven, and continue to bake ribs uncovered.
• Add remaining 2 tablespoons molasses to saucepan, and place over medium heat. Cook until mixture is foamy and syrupy, about 10 minutes.
• Remove ribs from oven, and pour sauce over them, turning ribs until they are well coated. Transfer to a large platter, and serve.