Chili-molasses-rubbed ribs

This article has not been rated yet.


8 min


3 to 4 servings

* PLUS Cooking time: 30 minutes, Grilling Time: 8 minutes


  • 2 racks pork back ribs , about 1.5 kg
  • 1/4 cup molasses
  • 1/4 cup barbecue sauce
  • 1 tbsp chili powder
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp salt


  • Slice each rack into 3- or 4-rib serving-size portions. Place in a large wide saucepan. Cover with cold water. Cover and bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until ribs are fork-tender, 30 to 45 minutes. Drain well. Grill right away, or if making ahead, cover and refrigerate up to 3 days.
  • When ready to barbecue, lightly oil grill and heat barbecue to medium. In a small bowl, stir molasses with barbecue sauce. Stir in chili powder, thyme and salt. Generously brush both sides of ribs with molasses mixture. Grill, uncovered and turning ribs often, until a dark glaze forms, 8 to 10 minutes. Remove to a large platter. Serve hot or at room temperature. Wonderful with our New Lemony Potato Salad (also in the Recipe file).

Nutrition (per serving)

  • Calories
  • 534,
  • Protein
  • 34.4 g,
  • Carbohydrates
  • 17.2 g,
  • Fat
  • 35.8 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 502 mg.

If you’re a molasses fan, try this new flavour twist for barbecued ribs: stir a little molasses and pinches of chili powder and thyme into your favourite barbecue sauce. Keep a stack of napkins on hand for all those sticky fingers.

Still too cool for barbecuing?

Line a baking sheet with foil, then lightly coat or spray with vegetable oil. Spread cooked ribs out on prepared baking sheet. Brush all over with molasses mixture. Bake in centre of 400F (200C) oven until a dark glaze forms, 15 minutes. It’s not necessary to turn ribs.