Sticky Molasses Spareribs Recipe

Name: Sticky Molasses Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Rub:; 1/4 cup light brown sugar; 4 teaspoons garlic powder; 1 tablespoon chili powder; 2 teaspoons kosher salt; 2 teaspoons black pepper; Sauce:; 1/2 cup honey; 1/2 cup light molasses; 1/2 cup balsamic vinegar; 2 tablespoons canola oil; 2 tablespoons whole grain Dijon mustard; 2 teaspoons black pepper; 2 teaspoons orange zest; 2 racks Smithfield(R) Extra Tender Pork Spareribs, membrane removed; Handful hickory or apple wood chips for smoking, soaked in water and drained (optional); 3/4 cup apple juice, in a spray bottle

Servings: persons

Dry Rub:
1/4 cup light brown sugar
4 teaspoons garlic powder
1 tablespoon chili powder
2 teaspoons kosher salt
2 teaspoons black pepper
Sauce:
1/2 cup honey
1/2 cup light molasses
1/2 cup balsamic vinegar
2 tablespoons canola oil
2 tablespoons whole grain Dijon mustard
2 teaspoons black pepper
2 teaspoons orange zest
2 racks Smithfield(R) Extra Tender Pork Spareribs, membrane removed
Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
3/4 cup apple juice, in a spray bottle

1
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.
2
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.
3
Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4
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.
5
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.
6
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.
7
Serve ribs with remaining sauce.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Dry Rub:, 1/4 cup light brown sugar, 4 teaspoons garlic powder, 1 tablespoon chili powder, and more.

Yes, Sticky Molasses Spareribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sticky Molasses Spareribs

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