Best Sticky Molasses Spareribs Recipes

STICKY BBQ RIBS

Sticky BBQ Ribs image

No one will be able to resist these sticky BBQ ribs. Glazed with easy, homemade barbecue sauce, they are a guaranteed crowd pleaser.

Provided by Alida Ryder

Categories Dinner

Time 3h50m

Number Of Ingredients 14

Ingredients

2 kg (4lbs) pork ribs ((spare ribs / belly ribs / baby back ribs) )
2 tbsp brown sugar
1 tbsp salt
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
4 cup apple juice ((you can substitute with stock or water))
1 cup tomato ketchup
½ cup worcestershire sauce
3 tbsp cider / Balsamic vinegar
3 tbsp brown sugar
1 tsp smoked paprika
½ tsp garlic powder
1-2 tsp salt

Steps:

Preheat the oven to 160°C/320°F.
If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.
Combine the salt, sugar, smoked paprika, garlic and onion powder then generously season the ribs on both sides. Place in two baking dishes or foil trays. .
Pour in the apple juice, cover with foil and place in the oven. Allow to bake for 2½-3 hours or until the ribs are tender.
To make the barbecue sauce, combine the tomato ketchup, Worcestershire sauce, vinegar, sugar, salt, smoked paprika and garlic powder in a small saucepan. Bring to a simmer and cook for 5 minutes until the sauce is thick and smooth and the sugar has dissolved. Allow to cool to room temperature.
Once the ribs are tender, remove from the oven and set aside while you prepare the grill. Preheat the grill for at least 5 minutes. Heat should be medium-high as you don't want the barbecue sauce to burn before the ribs are glazed.
Brush the ribs with the barbecue sauce then place on the grill. Allow to cook for 4-5 minutes per side, brushing the ribs regularly with the barbecue sauce.
Remove the ribs from the grill, allow to rest for 5 minutes then slice and serve

Nutrition Facts : Calories 654 kcal, Carbohydrate 45 g, Protein 41 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 145 mg, Sodium 2331 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

SPICED MOLASSES PORK SPARERIBS

Spiced Molasses Pork Spareribs image

This recipe is off one of those supermarket recipe cards. I'm assuming its from a Piggly Wiggly because my best friends mom sent us many cards and she works for a Piggly Wiggly in Fla. Neither one of us have tired this yet but we plan to. THIS RECIPE NEEDS MARINADE TIME; WHICH IS INDICATED IN PREP TIME *******

Provided by barefootmommawv

Categories Pork

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 -3 lbs pork spareribs
6 tablespoons molasses
2 tablespoons honey
2 garlic cloves, minced
1 teaspoon lemon juice
1/4 cup cider vinegar
1/2 cup ketchup
1/2 cup brown sugar

Steps:

In small bowl combine brown sugar, paprika, chili powder, salt, black pepper, cayenne pepper, onion powder and garlic powder. Rub on both sides of ribs. Refrigerate ribs 3 hours.
Meanwhile, combine molasses, honey, garlic, lemon juice, vinegar, ketchup, brown sugar and salt and pepper to taste in medium saucepan. Bring to boiling; simmer until thick, 5 to 10 minutes. Set aside.
Preheat grill to medium- low (250 degrees to 275 degrees) Arrange ribs on grill rack and cover with foil. Cook until tender, about 2 hours, turning every 20 minutes.
During the last 20 minutes, brush ribs with molasses sauce and turn twice. When meat is tender, remove and serve with remaining sauce.

Nutrition Facts : Calories 957.8, Fat 54.6, SaturatedFat 20.4, Cholesterol 176.9, Sodium 2298.1, Carbohydrate 78, Fiber 2.7, Sugar 66.2, Protein 40.6

STICKY SPARE RIBS CASSEROLE

Sticky Spare Ribs Casserole image

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

Provided by Magdalena Wszelaki

Categories HarperCollins HarperCollins Pork Rib Pork Dinner Molasses Spice Cabbage Dried Fruit Apple

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons Dijon mustard
2 tablespoons blackstrap molasses
1 1/2 tablespoons Chinese five-spice powder
1 teaspoon smoked salt or sea salt
2 1/2-3 pounds pork spare ribs rack
1 small head of red cabbage (about 2 pounds), shredded
2 unpeeled Fuji apples, cut into 1/2-inch cubes
6-8 green onions, diced
1/4 cup dried unsweetened cherries (optional)
1/4 cup apple cider vinegar
1/4 cup ghee or lard, melted
1/2 tablespoon sea salt
Special Equipment:
6-quart Dutch oven or a large casserole with lid

Steps:

Preheat the oven to 400°F.
In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.