Spice-Rubbed Black Molasses Ribs

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  • 2 racks of back ribs (45 pounds)
  • 1 cup of beer (or 1 cup broth or stock)

Spice Rub:

  • 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 F 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.