Molasses-Smoked Baby Back Ribs

A featured Wine Club recipe for Housley's Century Oak Winery.
Molasses-Smoked Baby Back Ribs


An amazing, fall-off-the-bone rib recipe you must try tonight! Pair it with a Cabernet Sauvignon from your recent Wine Club shipment.

Yield: 4
Prep Time: 45 Minutes
Cook Time: 105 Minutes


For the MOP:
• One 12-oz bottle of lager beer
• 1 cup packed dark brown sugar
• 1 cup unsulfered molasses
• 1 stick unsalted butter, melted
• 1/3 cup white wine vinegar
• 1/4 cup Creole or brown Mustard
• 1/4 cup chile powder
• 1/4 cup smoked paprika
• 1 Tbs tomato paste
• 1/2 Tbs garlic powder
• 1/2 Tbs onion powder
• 1 tsp cayenne pepper
• Pinch of ground allspice

For the RIBS:
• Two 3lb racks baby back ribs, membranes removed, racks halved
• Kosher salt & freshly ground pepper
• 3 cups hardwood chips (hickory or applewood), soaked in water for 1 hour and drained


Make the MOP: Light a grill. In a large bowl, combine all of the MOP ingredients and whisk until smooth.

Prepare the RIBS: Season the ribs all over with salt and pepper. Layer two 18-inch sheets of foil on a work surface and set a half rack of ribs in the center; pull the edges of foil up around the ribs. Spoon 3/4 cup of the MOP over the rack and seal tightly in the foil. Repeat with the remaining 3 racks. Grill the rib packets over moderate heat, covered, for 45 minutes. Using tongs, transfer the rib packets to a baking sheet and let cool slightly.

Meanwhile, transfer the remaining MOP to a medium saucepan and bring to a boil. Simmer over moderately low heat, stirring occasionally, until reduced to 1 cup, 12 to 15 minutes; let cool completely.

Wrap the wood chips in a double layer of foil and poke holes in the top of the packet. Remove the grill grate. Turn the heat off on half of the grill or rake the coals to one side. Set the wood chip packet directly on the flames or on the coals and replace the grill grate. When the chips are smoking, carefully open the rib packets and arrange the racks on the grill over indirect heat. Discard the foil and juices. Cover the grill and smoke the ribs until the meat is very tender, 1 hour. Brush the ribs with the reduced MOP, transfer to a platter and serve.

Recipe sourced from

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