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Molasses-Glazed Baby Back Ribs Recipe

Molasses-Glazed Baby Back Ribs Recipe photo by Taste of Home

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My husband grills up his luscious ribs recipe for our family of five at least once a month in the summer. The sweet-and-sour barbecue sauce is the perfect condiment for the moist tender meat. Serve it with other finger-licking foods like corn on the cob. —Kim Braley, Dunedin, Florida

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Molasses-Glazed Baby Back Ribs Recipe

Prep: 20 min. + marinating Grill: 70 min.

Yield: 4 Servings

20 70 90

Ingredients

4-1/2 pounds pork baby back ribs
1 bottle (2 liters) cola
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
BARBECUE SAUCE:
1/4 cup ketchup
1/4 cup honey
1/4 cup molasses
1 tablespoon prepared mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Directions

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. Yield: 4 servings.

Originally published as Molasses-Glazed Baby Back Ribs in Country Woman May/June 2005, p29

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Reviews for Molasses-Glazed Baby Back Ribs

Molasses-Glazed Baby Back Ribs

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Reviewed on Jul. 23, 2012 by LibbiPeach

not bad, but not spectacular ..still hunting for perfect rib recipe.

Reviewed on Jun. 20, 2012 by Myhusbandisthecook

Yes but I would slow cook them in an oven first. The flavour was excellent but they were not fall-off-the bone even though I bought fresh baby back ribs which you usually can't go wrong with. We were disappointed.

Reviewed on Jun. 03, 2012 by twocook

I used a temp of 350 since there was no temp indicated....

Reviewed on May. 29, 2012 by grannysnail

I omitted the cola marinade & baked in low-heat oven for 3 hours; then basted with sauce for the last hour. Ribs were perfect and tasted great!! Best sauce recipe I've found.

Reviewed on May. 29, 2012 by maggieyoder

Hands down, the best ribs we've ever had. We'll be making these again soon. Fantastic!

We did bake them in the oven at about 350 for 15 minutes or so before we put them on the grill.

Reviewed on May. 28, 2012 by kTonning

These were amazing! I'm always experimenting to find the perfect rib recipe and now I've got it.

Reviewed on May. 24, 2012 by FACSteacher

Wow! I loved these ribs! I've made ribs in the past, many years ago but gave up because they were always so tough. These have great flavor with the rub and were so tender and moist. This will be my rib recipe!!

Reviewed on Mar. 04, 2012 by whirleycook

Tender, sweet and spicy. Great recipe, thanks!

Reviewed on Aug. 21, 2011 by betsy2727

Have made this many times!! I have also used maple syrup in place of molasses a few times and have been very happy with results

Reviewed on Apr. 04, 2011 by MrsHanna

This was my first "Rib" cooking experiment and it turned out great! I doubled the seasoning recipe because I wanted more to rub on for an extra coat and did the same for the bbq sauce! Love the sweet n spicy combo!

Reviewed on Jan. 11, 2011 by Parrish14

We love recipe! Have substituted maple syrup in place of honey and molasses at times. Recipe is great for pulled pork too!

Reviewed on Jun. 03, 2009 by vor

That really sounds delicious. Just reading the recipe had me drooling. K.

Reviewed on Jun. 01, 2009 by bidwiser1

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