Ribs Marinated with Molasses-Chile Barbecue Sauce Recipe

Recipe Category: Sauce


Ribs Marinated With Molasses-Chile Barbecue Sauce Recipe


  • 6 pounds beef ribs or your favorite ribs


  • 2 tablespoons extra virgin olive oil
  • 1/2 cup peeled and chopped horseradish root
  • 1 small yellow onion — peeled and chopped
  • 6 cloves garlic — chopped
  • 3 serrano chiles — chopped, including seeds
  • 2 tablespoons minced ginger
  • 2 vine-ripened tomatoes — seeded and chopped
  • 1/4 cup chopped roasted red bell peppers — bottled variety
  • 1/2 cup dry red wine
  • 1/2 cup white distilled vinegar
  • 1/4 cup molasses
  • 1/4 cup dark corn syrup
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Tabasco sauce
  • 1 ounce anchovy fillets — packed in oil
  • 2 teaspoons dried thyme


  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. To make the sauce, place the olive oil, horseradish, and onion in a 12-inch saute pan placed over medium heat.
  8. Saute the onion for about 10 minutes, stirring occasionally, until the onion browns.
  9. Then add the garlic, chiles, ginger; tomatoes, and peppers.
  10. Saute for 5 minutes.
  11. Add the remaining sauce ingredients and stir well.
  12. Simmer over lowest heat, uncovered, for 30 minutes.
  13. Allow the sauce to cool to room temperature.
  14. Transfer to a blender; and liquefy.

Makes 2 cups.

  1. Coat the ribs evenly on both sides with the sauce.
  2. Marinate the ribs, refrigerated, for at least 15 minutes.
  3. For more flavor; marinate for up to 8 hours.
  4. If using a gas barbecue, preheat it to medium (325F).
  5. If using charcoal or wood, prepare a fire.
  6. When the coals or wood are ash covered, push them to the outside of the grill.
  7. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  8. Place a rib rack on the cooking grate and add the ribs.
  9. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
  10. Cover the grill.
  11. Regulate the heat so it remains at a medium temperature.
  12. Occasionally during cooking, baste the ribs with extra marinade.
  13. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

  1. Occasionally during cooking, baste the ribs, stopping 15 minutes before removing the ribs from the grill.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer to a heated serving platter or 4 heated dinner plates and serve at once.

Full List of Sauce Recipes
Full List of Ribs Recipes

Comments are closed.