Pork Ribs With Molasses Mustard Sauce Recipes

PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE

Steps:

• Preheat oven to 225º F.
• In a food processor or blender, combine the paste ingredients and blend until smooth.
• Dry the ribs with paper towels, then rub them thoroughly with the paste.
• Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
• Remove the ribs from the oven.
• They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
• While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
• Light a fire in your grill.
• You want a very low charcoal fire with the rack set as high as possible.
• Put the ribs on the grill and let them stay there as long as your patience allows.
• A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
• If you're into prolonging your guests' agony.
• Of course, the longer the ribs cook, the better.
• Brush them with the sauce during the last minute on the grill.
• Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.

SPICED MOLASSES PORK SPARERIBS

Steps:

• In small bowl combine brown sugar, paprika, chili powder, salt, black pepper, cayenne pepper, onion powder and garlic powder. Rub on both sides of ribs. Refrigerate ribs 3 hours.
• Meanwhile, combine molasses, honey, garlic, lemon juice, vinegar, ketchup, brown sugar and salt and pepper to taste in medium saucepan. Bring to boiling; simmer until thick, 5 to 10 minutes. Set aside.
• Preheat grill to medium- low (250 degrees to 275 degrees) Arrange ribs on grill rack and cover with foil. Cook until tender, about 2 hours, turning every 20 minutes.
• During the last 20 minutes, brush ribs with molasses sauce and turn twice. When meat is tender, remove and serve with remaining sauce.