Ingredients with Measurements:
- 2 racks of baby back ribs (about 4 pounds)
- 1 cup soy sauce
- 1 cup molasses
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Aluminum foil
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 350°F.
2. In a large bowl, whisk together soy sauce, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
3. Place the ribs on a large baking sheet and pour the marinade over the ribs, making sure to coat both sides.
4. Cover the baking sheet with aluminum foil and bake in the oven for 2 hours, or until the meat is tender.
5. Remove the ribs from the oven and discard the aluminum foil.
6. Brush the ribs with additional marinade and grill for 5-7 minutes on each side, or until the ribs are caramelized and slightly charred.
7. Let the ribs rest for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Oven temperature: 350°F
Grill temperature: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Total fat: 32g
Saturated fat: 11g
Cholesterol: 150mg
Sodium: 3300mg
Total carbohydrates: 44g
Dietary fiber: 1g
Sugars: 38g
Protein: 44g
Substitutions for ingredients:
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Honey or maple syrup can be used instead of molasses.
- White vinegar or red wine vinegar can be used instead of apple cider vinegar.
- Yellow mustard can be used instead of Dijon mustard.
- Smoked sea salt can be used instead of smoked paprika.
Variations:
- Add 1/4 cup of pineapple juice to the marinade for a tropical twist.
- Replace the cayenne pepper with chipotle powder for a smoky flavor.
- Use beef ribs instead of pork ribs for a heartier meal.
Tips and tricks:
- Make sure to remove the silver skin from the back of the ribs before marinating.
- For a more intense flavor, marinate the ribs overnight in the refrigerator.
- Baste the ribs with the marinade every 10-15 minutes while grilling for a more flavorful and moist result.
- Use a meat thermometer to ensure the internal temperature of the ribs reaches 145°F.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ribs, wrap them in aluminum foil and bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a large platter with a side of coleslaw and corn on the cob.
Garnishes:
Garnish the ribs with chopped green onions and sesame seeds for added flavor and texture.
Pairings:
Pair the ribs with a cold beer or a glass of red wine.
Suggested side dishes:
- Coleslaw
- Corn on the cob
- Baked beans
- Roasted vegetables
- Potato salad
Troubleshooting advice:
- If the ribs are dry, brush them with additional marinade before serving.
- If the ribs are too salty, reduce the amount of soy sauce in the marinade.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to prevent foodborne illness.
- Always wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Barbecue ribs have been a staple of Southern cuisine for centuries, with various regional styles and techniques.
Flavor profiles:
The soy molasses marinade creates a sweet and savory flavor with a hint of smokiness.
Serving suggestions:
Serve the ribs with a side of coleslaw and corn on the cob for a classic barbecue meal.
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