A family-friendly ribs recipe that’s easy and delicious.
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…
The slather recipe below can be replaced by our Sweet Chili Barbecue Sauce.
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 Grandma 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 300 F for 1-1 1/2 hours.
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 25-30 minutes until browned (Can flip half way through). Drain fat from pan. (This step can be completed on the barbecue.)
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. (This step can be completed on the barbecue.)
Serve sprinkled with cilantro.