When I read through this recipe I can’t help but think of a day at the spa. (A nice hot soak, an all-over scrub then a soothing massage…)
These ribs are a cinch to make, even for a first-timer like me. And they’re fun to eat. Messy. But fun. After the braising step they could be cooked on the BBQ if you want to move things outside.
This recipe is a variation of the recipe for finger-licking oven BBQ chicken that I posted a while back. Both are an adaptation of a recipe from Food & Drink magazine and as you can see, the possibilities with the spice rub and the slather are endless. Who knows what I’ll try it on next…
Spice rubbed ribs with molasses slather
- 2 racks of back ribs (4-5 pounds)
- 1 cup of beer (or 1 cup broth or stock)
- 1 Tbsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. paprika
- ½ tsp. smoked paprika
- 1/4 tsp. cayenne
- 1 tsp. freshly ground black pepper
- 1 tsp. salt
- ½ cup Crosby’s Fancy Molasses
- ½ cup ketchup
- 2 large cloves of garlic, minced
- 1 ½ tsp. Dijon mustard
- 1 Tbsp. cider vinegar
- 1 Tbsp. chopped cilantro
Braise: Remove membrane covering the bony side of the ribs. In a large roasting pan lay ribs in a single layer meaty side down. Pour over the beer, cover well and braise at 325 F for an hour.
Rub*: Remove ribs from pan and rub with the spice mixture. Cut into single ribs. Line a large roasting pan with foil or parchment paper. Place the ribs in a single layer, meaty side up. Bake uncovered at 300 for 15 minutes (Can flip half way through). Drain fat from pan.
Slather*: Combine slather ingredients and coat meaty side with a third of the sauce. Bake ribs uncovered another five minutes. Baste again and bake another five minutes.
Serve sprinkled with cilantro.
*You can combine the final two steps into one (rub & slather) and finish the ribs on the barbecue over medium heat.
One more thing…
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