Molasses Glazed Cocktail Ribs Recipes

MOLASSES-GLAZED BABY BACK RIBS

Molasses-Glazed Baby Back Ribs image

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

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 1218 calories, Fat 69g fat (26g saturated fat), Cholesterol 275mg cholesterol, Sodium 1189mg sodium, Carbohydrate 91g carbohydrate (85g sugars, Fiber 1g fiber), Protein 57g protein.

MOLASSES-GLAZED COCKTAIL RIBS

Molasses-Glazed Cocktail Ribs image

The ideal food to eat with your fingers, the meat on baby back ribs shrinks away from the bone during cooking, creating a convenient handle for picking them up. This recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 3 dozen

Number Of Ingredients 7

Ingredients

1/4 cup cider vinegar
2 tablespoons unsulfured molasses
2/3 cup pure maple syrup
1/2 cup Dijon mustard
1/4 cup harissa
2 pounds baby back or spare ribs, cut in half lengthwise and cut into individual ribs
Coarse salt and freshly ground black pepper

Steps:

Place the vinegar, molasses, maple syrup, mustard, and harissa in a large bowl; mix to combine. Add ribs and let marinate for 1 hour, covered, in the refrigerator.
Preheat oven to 375 degrees. Transfer ribs from marinade to 2 rimmed baking sheets or other ovenproof pan with 1-inch-high sides, reserving marinade. Season ribs with salt and pepper; transfer to oven. Cook ribs for 30 minutes, basting twice with reserved marinade. Discard any remaining marinade and continue cooking until ribs are glazed and cooked through, about 15 minutes more. Serve warm.

MOLASSES BRAISED SHORT RIBS

Molasses Braised Short Ribs image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 red bell pepper, stems and seed removed
3 tablespoons grapeseed oil (1 tablespoon to roast the bell pepper, and 2 tablespoons to saute the vegetables)
4 pounds beef short ribs, cut into lengths which will fit into a pan to saute
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
2 stalks celery, diced small
2 large carrots, peeled and diced small
1 large onion, diced small
1 quart beef stock
2 tablespoons tomato paste
1/4 cup molasses
1 tablespoon minced fresh rosemary leaves, stripped from 5 or springs
1 tablespoon minced fresh thyme leaves, stripped from 3 or 4 large sprigs
2 tablespoons cornstarch
2 tablespoons minced fresh flat-leaf parsley

Steps:

Preheat oven to 425 degrees F. Brush bell pepper with grapeseed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes. Remove from oven and place in a covered container or a plastic bag to sweat. Allow oven heat to drop to 350 degrees F.
Season short ribs with salt and pepper. Heat remaining 2 tablespoons of grapeseed oil in a large saute pan with a lid. Sear short ribs on all sides and remove to a utility platter. In the same pan, saute celery, carrots, and onion until the onion turns translucent. Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine. Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1 1/2 hours.
While the short ribs are braising, peel the roasted bell pepper and cut julienne.
Remember to use an oven mitt when you remove the pan from the oven.
Remove rib meat and bones to a utility platter. Strain the pan juices into a bowl and then return them to the pan over medium-high heat. Create a slurry by whisking 2 tablespoons water into a small bowl of the cornstarch. Whisk the slurry into the pan juices and allow the mixture to thicken.
Arrange rib meat on a platter and spoon sauce over. Garnish with julienned roasted peppers, and sprinkle with parsley leaves.

MOLASSES-PEANUT BUTTER GLAZED RIBS

Molasses-Peanut Butter Glazed Ribs image

Nothing says summer better than these ribs sizzling on the grill. Serve them with fresh corn on the cob, and neighbors will flock to this delightful backyard barbecue fiesta.. -Diane Werner

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 pounds pork baby back ribs, cut into serving-size pieces
1/2 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup maple syrup plus 1 tablespoon maple syrup
1/2 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup light molasses
3 tablespoons cider vinegar
1 teaspoon minced fresh gingerroot
1 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter

Steps:

Prepare grill for indirect medium-low heat. Grill ribs, covered, over indirect medium-low heat for 1 hour, turning occasionally., In a saucepan coated with cooking spray, saute onion and garlic over medium heat until tender. , In a bowl, combine the cornstarch, syrup, water, soy sauce, molasses, vinegar, ginger and red pepper flakes until blended. Stir into onion mixture. Bring to a boil; cook for 2-3 minutes or until thickened. Add peanut butter; cook for 2 minutes or until peanut butter is melted, stirring constantly. Set aside., Add 10 briquettes to coals. Grill 20-30 minutes longer or until meat is tender, basting ribs with sauce several times.

Nutrition Facts : Calories 711 calories, Fat 47g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 602mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.

BEER AND MOLASSES BARBECUE SAUCE

Beer and Molasses Barbecue Sauce image

Categories Sauce Beer Summer Molasses Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

1 1/4 cups bottled chili sauce
3/4 cup mild-flavored (light) molasses
3/4 cup beer
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 teaspoons soy sauce
2 teaspoons hot pepper sauce (such as Tabasco)
1 1/2 teaspoons fresh lemon juice
1 teaspoon hickory-flavored liquid smoke*
A smoke-flavored liquid seasoning that is available at specialty foods stores and at many supermarkets.

Steps:

Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)

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