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

Molasses-Glazed Baby Back Ribs Recipe

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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
TOTAL TIME: Prep: 20 min. + marinating Grill: 70 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 70 min.
MAKES: 4 servings


  • 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
  • 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

Nutritional Facts

1 serving: 1218 calories, 69g fat (26g saturated fat), 275mg cholesterol, 1189mg sodium, 91g carbohydrate (85g sugars, 1g fiber), 57g protein


  1. Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs.
  3. 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.
  4. 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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Reviewed Aug. 13, 2013

"mighty good!"

Reviewed Jul. 10, 2013

"Can these be cooked in a slow cooker? The recipe sounds great!"

Reviewed May. 21, 2013

"Excellent on the grill. Looking forward to making them again on Memorial Day."

Reviewed Jul. 23, 2012

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

Reviewed Jun. 20, 2012

"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."

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