• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Entrees » Pork Recipes

    Grilled Baby Back Pork Ribs with Molasses & Bourbon Sauce Recipe

    Published: Jul 7, 2010 · Modified: Jun 21, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 34 Comments

    54Shares
    Jump to Recipe

    These baby back ribs, coated in a homemade molasses and bourbon barbecue sauce, are finger lickin' good.
    Grilled Baby Back Pork Ribs with Molasses & Bourbon Sauce Recipe | cookincanuck.com

    I can hear all of the purists out there scoffing already. I willingly throw up my hands and confess that these ribs are not cooked over charcoal (gasp!) and are partially cooked first in the oven (look of horror). While I would certainly be banned from Memphis for this kind of grilling blasphemy, I am happy to report that I received high praise for this baby back ribs recipe (adapted from Bon Appetit Magazine). Anytime a large hunk of meat is marinated in a mixture made primarily of beer and molasses, you are bound to be rewarded with a succulent, flavorful entree. At first I cringed at the amount of bourbon in the barbecue sauce. You see, besides my foray into Kamikaze Cocktails and Shots, I am typically not one for strong alcohol. (If anyone from my high school is reading this, I will come after you with a barbecue fork if you dare dispute this.)

    Once the sauce simmers and thickens, the distinctive smoky flavor of the bourbon mellows and pairs nicely with the bite of vinegar and sweetness of the brown sugar. This certainly earns a spot on my Best of...Grilling and Summer Barbecue Recipes.

    The ribs:
    In a medium saucepan, whisk together 1 ½ cups water, 2 (12 oz.) bottles lager or pale ale, ¼ cup robust (strong) molasses, 8 fresh thyme sprigs, 2 sliced garlic cloves, 2 tablespoons honey, 2 tablespoons kosher salt, 2 bay leaves, and 1 teaspoon freshly ground black pepper.


    Bring to a boil, remove from heat, and allow to cool completely.

    Cut 2 racks of baby back (pork) ribs in half (there should be approximately 24 ribs in total). Place two pieces in each of two resealable plastic bags. Divide the cooled marinade between the two bags, seal, then massage the sauce over the ribs. Refrigerate for at least 4 hours, and preferably overnight.

    The sauce:
    Heat 1 tablespoon canola oil in a large saucepan set over medium-high heat. Add 1 small onion, finely chopped, and cook, stirring frequently, until the onion is light golden brown, 5 to 6 minutes. Add 2 cloves garlic, finely chopped and cook for an additional 30 seconds. Add 1 cup red wine vinegar and cook until the vinegar is reduced to about ¾ cup, 5 to 6 minutes. Remove from heat and stir in 1 cup ketchup, ¼ cup robust molasses, ¼ cup water, ½ cup bourbon, 2 tablespoons brown sugar, 1 ½ teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.

    Return saucepan to stove and simmer for 10 to 15 minutes, or until the sauce thickens. The sauce can be prepared 1 day ahead.

    Cooking the ribs:
    Preheat oven to 250 degrees F.

    Line a large baking sheet with a double layer of foil. Remove ribs from marinade and lay them on the baking sheet. Pour half of the marinade (contents of one bag) over the ribs. Discard the remaining marinade.


    Cover the ribs tightly with foil and bake in the oven for 1 ½ to 2 hours, or until the outside of the ribs turns opaque (in other words, the outside won't look raw anymore).

    Brush grill with canola oil or spray with cooking spray and preheat it to high heat.

    Pour 1 cup bourbon-molasses sauce into a bowl to use for basting. Lay the ribs on the grill and sear for 1 minute per side. Reduce heat to low, baste ribs, and close cover. Grill until the ribs are cooked through, basting and turning every 5 minutes, about 20 minutes total. Remove from grill, let rest for 10 minutes, then serve with remaining bourbon-molasses sauce.

    Other grilling recipes:

    Grilled Paprika Yogurt Chicken Kabobs
    Grilled Zucchini & Eggplant Parmesan
    Grilled Chimichurri Steak Tacos

    Grilled Baby Back Pork Ribs with Molasses & Bourbon Sauce Recipe

    These baby back ribs, coated in a homemade molasses and bourbon barbecue sauce, are finger lickin' good.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: American
    Keyword: Pork Recipes
    Prep Time: 4 hours 30 minutes
    Cook Time: 2 hours 40 minutes
    Total Time: 7 hours 10 minutes
    Servings: 6 to 8 Servings
    Calories: 723kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Ribs:

    • 1 ½ cups water
    • 2 12 ounce each bottles lager or pale ale
    • ¼ cup robust strong molasses
    • 8 sprigs fresh thyme
    • 2 tablespoons honey
    • 2 cloves garlic sliced
    • 2 bay leaves
    • 2 tablespoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 racks baby back ribs cut in half (about 24 ribs total)

    The Sauce:

    • 1 tablespoon canola oil
    • 1 small onion finely chopped
    • 2 cloves garlic minced
    • 1 cup red wine vinegar
    • 1 cup ketchup
    • ¼ cup robust strong molasses
    • ¼ cup water
    • ½ cup bourbon
    • 2 tablespoons packed brown sugar
    • 1 ½ teaspoons kosher salt
    • 1 teaspoons freshly ground black pepper
    Prevent your screen from going dark

    Instructions

    The Ribs:

    • In a medium saucepan, whisk together water, lager or pale ale, molasses, thyme sprigs, garlic, honey, salt, bay leaves, and black pepper.
    • Bring to a boil, remove from heat, and allow to cool completely.
    • Place two halves of rib racks in each of two resealable plastic bags. Divide the cooled marinade between the two bags, seal, then massage the sauce over the ribs. Refrigerate for at least 4 hours, and preferably overnight.

    The Sauce:

    • Heat canola oil in a large saucepan set over medium-high heat. Add onion and cook, stirring frequently, until the onion is light golden brown, 5 to 6 minutes. Add garlic and cook for additional 30 seconds. Stir in red wine vinegar and cook until the vinegar is reduced to about ¾ cup, 5 to 6 minutes. Remove from heat and stir in ketchup, molasses, water, bourbon, brown sugar, kosher salt, and pepper.
    • Return saucepan to stove and simmer for 10 to 15 minutes, or until the sauce thickens. The sauce can be prepared 1 day ahead.

    Cooking The Ribs:

    • Preheat oven to 250 degrees F.
    • Line a large baking sheet with a double layer of foil. Remove ribs from marinade and lay them on the baking sheet. Pour half of the marinade (contents of one bag) over the ribs. Discard the remaining marinade.
    • Cover the ribs tightly with foil and bake in the oven for 1½ to 2 hours, or until the outside of the ribs turns opaque (in other words, the outside won't look raw anymore).
    • Brush grill with canola oil or spray with cooking spray and preheat it to high heat.
    • Pour 1 cup bourbon-molasses sauce into a bowl to use for basting. Lay the ribs on the grill and sear for 1 minute per side. Reduce heat to low, baste ribs, and close cover. Grill until the ribs are cooked through, basting and turning every 5 minutes, about 20 minutes total. Remove from grill, let rest for 10 minutes, then serve with remaining bourbon-molasses sauce.

    Notes

    From the kitchen of Cookin' Canuck | cookincanuck.com
    Adapted from Bon Appetit Magazine

    Nutrition

    Calories: 723kcal | Carbohydrates: 48g | Protein: 38g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 3459mg | Potassium: 1085mg | Fiber: 1g | Sugar: 40g | Vitamin A: 310IU | Vitamin C: 5.9mg | Calcium: 148mg | Iron: 3.4mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    54Shares
    « Summer Cherry & Crystallized Ginger Crumb Bar Recipe
    Lemon & Almond Basil Pesto Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Regina

        June 10, 2014 at 4:03 pm

        What are your thoughts about cooking the ribs until they are done in the oven, cool them and then grill the next day? I have done this with other recipes where I smoke the ribs till just done and then finish them the next day. Thanks

        Reply
      2. ksm

        May 25, 2014 at 11:32 am

        Looking forward to having these tomorrow for Memorial Day! Thanks to all our Veterans!
        BTW Just noticed that the ketchup amount is not listed in the ingredients list at the bottom of your page? I did find it in your wonderful pictures and written directions above.

        Reply
        • Dara

          May 28, 2014 at 9:44 am

          Thanks for letting me know! I hope you enjoyed the ribs.

          Reply
      3. Bonny @ Clever Hen

        October 04, 2013 at 8:22 am

        These look wonderfully sticky and delicious. I can't wait to try them! The biscuits too...Huff Taste thanks for sharing.

        Reply
      4. amish bed frames

        November 12, 2010 at 2:37 am

        I am definitely willing to ruin my diet with this! I love it! It really looks so delicious.

        Reply
      5. Matt Kay

        August 28, 2010 at 8:33 pm

        I love grilling my and if someone put their grilled ribs in front of me I'd have no chance of turning them down.

        Reply
      6. Michelle @ Brown Eyed Baker

        July 13, 2010 at 2:00 am

        What an amazing dish! Love the molasses and bourbon sauce!

        Reply
      7. Tracy

        July 11, 2010 at 10:10 pm

        This looks so full of flavor! I still have never grilled ribs before and I totally want to go for it now!

        Reply
      8. Ingrid

        July 10, 2010 at 8:20 pm

        THis looks soooo good! I love ribs and this is a fabulous recipe!

        Reply
      9. Jenny

        July 10, 2010 at 3:59 pm

        Oh baby does this ever look good!! Have a great weekend Dara!!

        Reply
      10. Maria

        July 09, 2010 at 7:58 pm

        Great summer grilling recipe!

        Reply
      11. wendyywy @ Table for 2 or more.....

        July 09, 2010 at 3:43 am

        Oh the ribs are making me drool...
        I'm definately bookmarking this.
        Thanks for sharing n also for dropping by my blog 🙂

        Reply
      12. Devaki

        July 09, 2010 at 2:22 am

        Dear Dara - To 'h**l with the scoffers! These look so darn good that you'd give the charcoal grilling', mesquite smokin' boys a run for their money 🙂

        Ciao, Devaki @ weavethousandflavors

        Reply
      13. Live.Love.Eat

        July 08, 2010 at 10:50 pm

        No look of horror from here. Only a look of "I'm hungry again and I just ate dinner."

        These look insane!! I am definitely going to try these.

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck