How To make Molasses Barbecued Ribs
Soaking Mixture: 2 cups water
1 cup white vinegar
2 Tablespoons salt
Sauce: 2 Tablespoons vegetable oil
1 cup chopped onions
3/4 cup chopped green pepper
3/4 cup minced celery, including celery leaves
1 Tablespoon chopped garlic
2 cups chopped drained canned tomatoes
1/3 cup red wine vinegar
1/4 cup unsulfered molasses
2 lemon wedges (each 1/8 of the whole lemon)
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 Tablespoons tomato paste
1 Tablespoon dry mustard
1 teaspoon salt
Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours.
Heat the oil in a heavy 10 inch skillet, and over low heat saute' the onions, green pepper, celery and garlic. Cook until the vegetables are soft, about 10 minutes.
Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes. The sauce should be thick. Discard the lemon wedges and put the sauce quickly through a food processor fitted with the steel blade. Don't puree the sauce; it should retain a good deal of texture. The blender will homogenize it too much. A good alternative to a food processor is a food mill.
Grill the ribs, basting and turning every 15-20 minutes. Serve the remaining sauce, heated, with the ribs.
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In this video we will show you how to make Chipotle Molasses Spare Ribs on an offset Smoker! Enjoy outdoor cooking with your family and friends with this delicious recipe! Thank you so much for watching our video!
You can visit our website anytime at elyucateco.com for product details and more recipes!
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See Video for full recipe instructions!
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Have you tried to buy barbecue sauce lately? There's a whole bunch of choices on the shelf, but they all seem incredibly samey... so instead of running that gauntlet, let's just make our own! It's incredibly simple, and it will take your next dish to the next level.
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Hello everyone, and welcome to the Pit Papa channel. My name is Erik and I'm an Average American husband and father (my kids call me Papa) and I'm outdoor cooking enthusiast. From gas, to charcoal, to pellet to slow smokes or even open fire cooking I love it all. I'm that neighbor you see outside on the grill in the middle of the winter, and friends... it's pure bliss.
Yet despite the wonders of outdoor cooking... in my experience, many people seem find it intimidating. They limit themselves to burgers, hot dogs and maybe steaks and as wonderful as those things are... there's so much more to outdoor cooking. It's my hope to teach you about what else is possible with your outdoor cooking equipment, so that you don't have to miss out on the primal joys it has to offer.
I'll be sharing recipes, tips, and tricks I've learned over the years as well information about gear and techniques, so maybe some of you can discover the same joy that cooking outside brings me.. Some recipes will be simple, some will be more in depth... but I'll be here to guide you through and together we'll cook up some great food outside.
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Today we learn about how to season and prep your short ribs with a UAE twist.
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You can't go wrong with whiskey and BBQ. This recipe combines both of them into a delicious and easy slider recipe that's perfect for entertaining friends and family. The best part? It only takes a few minutes of prep work.
This recipe uses an economical bottom round roast. However, you can use a chuck roast, top round, shoulder roast, or any other cut of beef that works great in the slow cooker.
Full recipe here:
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Country ribs also known as pork loin ribs are good! For the glaze you will need
1 cup of molasses
1/4 cup of apple cider vinegar
1/2 cup of spicy brown mustard
salt and pepper or Slap Ya Mama
rub the ribs with a rib rub and place them on the grill on indirect heat.
prepare the glaze and coat the ribs turning and coating every couple of minutes until the meat is done, total time of 1 hour.
Link to Roel's channel Pitmater X
Thanks to BBQ Pit Boys for the glaze recipe
Music courtesy f You Tube
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Find the recipe here:
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These Molasses Braised Short Ribs feature melt-in-your-mouth short ribs braised in a heady concoction of molasses, Dijon mustard, and red wine vinegar served over a bed of creamy brined white beans.
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This channel is a collection of original recipes created by Susan Keefe, the creator of the award-winning food blog Rhubarb & Cod. My intention with these recipes is to teach new techniques, coax you out of your culinary comfort zone, and ultimately encourage you to make them your own.