• Katherine Arthurs

Molasses + Brown Sugar Center Cut Pork Ribs

Falling off the bone GOOD! This simple recipe - using very few ingredients highlights the tender meat while providing richness from the dark molasses + extra sweet brown sugar. Salt + pepper those ribs up first to activate the juices + natural flavors.


It's a good one.


3 cooking methods for any way that works best for you! Smoke them (my favorite). Slow Cook or Instant Pot - style. Slow + Low Heat Oven. They all have their own unique taste but all create fall off the bone goodness.



Molasses + Brown Sugar Center Cut Pork Ribs


3-4 lb. center cut pork ribs

1 heaping teaspoon salt

1 heaping teaspoon black pepper

1/2 cup + 2 tablespoons packed brown sugar, divided

3-4 tablespoon molasses, divided

1/3 cup of your favorite BBQ sauce (no sugar works great)


Instant Pot + Slow Cooker


Cut the ribs into 3-4 sections. Sprinkle both sides with salt + pepper. Drizzle 2 tablespoons of molasses + 1/2 cup brown sugar over both sides of the ribs. Rub in slightly with you fingers.


Place in the bowl of your Instant Pot or Slow Cooker. Set on the slow cooker setting on high heat for 4 hours.


Check the ribs with a fork or tongs. There should be a lot of liquid + the meat should start to come off the bones slightly. If they are tender to the touch - they are done. If they need more time, cook for an additional 30 minutes - 1 hour.


Remove from the cooking bowl + place on a serving platter or cutting board. Drizzle remaining molasses + brown sugar on top. Using a tablespoon, spoon over your favorite bbq sauce. Serve more at the table if desired.


Smoker


Heat your smoker to smoke.


Lay two 2 foot sections of foil down + overlap them slightly so they make a larger surface. Place the ribs in the center. Sprinkle both sides with salt + pepper.


Drizzle 2 tablespoons of molasses + 1/2 cup brown sugar over both sides of the ribs. Rub in slightly with you fingers. Wrap the ribs in the foil, making sure the sides + ends are closed tightly so that any liquid doesn't leak out.


Place on the smoker. Smoke for 2 1/2 hours.


Check the ribs by peaking through the foil. There should be a lot of liquid + the meat should start to come off the bones slightly. Turn the smoker up to 300F.


Continue to smoke for 2 more hours.


Check the ribs with a fork or tongs. If they are tender to the touch - they are done. If they need more time, smoke for an addition 30 minutes - 1 hour.

Remove from the smoker. Place on a cutting board + slice into 3 rib sized portions. Drizzle remaining molasses + brown sugar on top. Using a tablespoon, spoon over your favorite bbq sauce. Serve more at the table if desired.


Oven


Set your ovens temperature to 275F.


Lay two 2 foot sections of foil down + overlap them slightly so they make a larger surface. Place the ribs in the center. Sprinkle both sides with salt + pepper.


Drizzle 2 tablespoons of molasses + 1/2 cup brown sugar over both sides of the ribs. Rub in slightly with you fingers. Wrap the ribs in the foil, making sure the sides + ends are closed tightly so that any liquid doesn't leak out.


Place the foil wrapped ribs on a baking tray + place in the center rack of your oven. Cook for 4 hours.


Check the ribs by peaking through the foil. There should be a lot of liquid + the meat should start to come off the bones slightly. Turn the oven to 375F. Cook for another 1 - 1 1/2 hours.


Remove from the oven + place on a cutter board. Place on a cutting board + slice into 3 rib sized portions. Drizzle remaining molasses + brown sugar on top. Using a tablespoon, spoon over your favorite bbq sauce. Place the ribs back into the oven on the baking tray for 20 minutes.


Remove + serve with more bbq sauce.


Enjoy!


This recipe was made #glutenfree, #dairyfree + #paleofriendly