These baby back ribs, coated in a homemade molasses and bourbon barbecue sauce, are finger lickin' good.
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
Printable Recipe
Grilled Baby Back Pork Ribs with Molasses Bourbon Sauce
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
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
Adapted from Bon Appetit Magazine
Regina
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
ksm
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.
Dara
Thanks for letting me know! I hope you enjoyed the ribs.
Bonny @ Clever Hen
These look wonderfully sticky and delicious. I can't wait to try them! The biscuits too...Huff Taste thanks for sharing.
amish bed frames
I am definitely willing to ruin my diet with this! I love it! It really looks so delicious.
Matt Kay
I love grilling my and if someone put their grilled ribs in front of me I'd have no chance of turning them down.
Michelle @ Brown Eyed Baker
What an amazing dish! Love the molasses and bourbon sauce!
Tracy
This looks so full of flavor! I still have never grilled ribs before and I totally want to go for it now!
Ingrid
THis looks soooo good! I love ribs and this is a fabulous recipe!
Jenny
Oh baby does this ever look good!! Have a great weekend Dara!!
Maria
Great summer grilling recipe!
wendyywy @ Table for 2 or more.....
Oh the ribs are making me drool...
I'm definately bookmarking this.
Thanks for sharing n also for dropping by my blog 🙂
Devaki
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
Live.Love.Eat
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.