Pork Ribs With Molasses Mustard Sauce Recipes

MOLASSES-GLAZED BABY BACK RIBS

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.

STICKY MOLASSES SPARERIBS

Steps:

• About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
• Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
• Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Continue cooking ribs for 1 to 2 hours more over indirect heat, until very tender, spraying with apple juice every 20 to 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
• Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
• Serve ribs with remaining sauce.

EFFORTLESS OVEN BAKED SPARERIBS RECIPE

Steps:

• Preheat oven to 350 F
• Place ribs in a covered roasting pan or Dutch oven.
• Sprinkle with salt and pepper and dress with lemon slices and sprinkle over the onions.
• In a medium bowl whisk the chili sauce, mustard powder, brown sugar, molasses, orange juice and lemon juice.
• Pour half of the mixture over the ribs, cover and bake for 60 minutes, basting once with another spoonful of the sauce.
• Remove lid and continue to bake for another 45-60 minutes, basting a few time with remaining sauce and pan sauces.
• Cut into individual ribs and serve.

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD

Steps:

• Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
• Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
• Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE

Steps:

• Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
• Place pork in sip top bag and pour marinade over.
• Refrigerate for 4 hours (can be made the morning of and marinaded longer).
• Cook: Preheat oven to 400°F.
• Drain the marinade into a small saucepan, set aside.
• Heat the oil in a large heavy skillet over medium high heat.
• Lightly brown the tenderloin on all sides, about 5 minutes total.
• Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
• Remove from oven and place a loose foil tent over the meat.
• Let rest 5 minutes.
• In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
• Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
• Serve pork thinly sliced with sauce drizzled over top.

PORK RIBS WITH MOLASSES-MUSTARD SAUCE

Steps:

• Cut ribs into 2- or 3- serving portions; place in 5 to 6 quart slow cooker. Sprinkle with salt and pepper. Pour water over ribs.
• Cover; cook on low setting for 8 to 9 hours.
• About 1 1/4 hours before serving, remove ribs from slow cooker. Drain and discard liquid from cooker.
• In a large bowl, combine molasses, mustard and vinegar; mix well. Dip ribs in sauce to coat; place in slow cooker. Pour any remaining sauce over ribs. Cover; cook on low setting for an additional hour.

SOUTHERN-STYLE MOLASSES BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all ingredients in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
• Enjoy!