Site icon FlyPeachPie

Black Cherry and Molasses BBQ Pork Ribs

Aryn

These black cherry and molasses BBQ pork ribs are super tender and delicious! The rub with the black cherry and molasses barbecue sauce is finger licking good! My family loves this recipe and if you have the time, they are super easy to make!

I take the low and slow approach on these ribs so they are super tender and the bones slide off of the meat. They do have a little bite though and won’t totally fall apart but are perfectly pleasant to eat.

How can you cook these?

They can be made on a smoker, pellet grill, in an oven or a roasting pan. I personally love to use my roasting pan that has smoking capabilities. However, I will include instructions for each cooking method below.

Which pork ribs and how do I remove the membrane?

To get started, I use pork spare ribs, they have more meat than baby back ribs and they are typically less expensive too. You could make this recipe using baby back ribs too though.

Before you get to the ribs, you need to remove the thin membrane on the back section of the ribs, it us attached to the bone on the backs of the spare ribs. you can easily do this by pulling on the corner of the bone and find the thin membrane that covers the back of the bones. Pull on it and it will easily tear off.

Rub the ribs in yellow mustard, this tenderizes the pork and balances out the flavors. It also gives the spices something to grab on to. You can also use olive oil or any oil to help hold the spices to the ribs.

The dry rub goes on top of the mustard and is what the ribs will be cooked with for most of the cooking time. You will then add the black cherry and molasses barbecue sauce and turn up the heat for the last hour to caramelize these ribs and really get the sweet, savory, sticky, classic rib eating experience.

What you need to make Black Cherry and Molasses BBQ Pork Ribs:

Makes 1 full rack of pork spare ribs

For spice rub:

For the black cherry and molasses BBQ sauce:

Instructions

  1. Remove the membrane on the back of the ribs that lays against the rib bones by peeling it loose from one end of the bones and pulling away. It should easily pull off.
  2. Rub each side of the ribs with yellow mustard.
  3. Mix the spice rub together and coat each sided of the ribs with it.
  4. Cook on 225 F. for 5 1/2 hours. For different cooking method directions look below.
  5. While ribs are cooking, add all of the black cherry and molasses barbecue sauce ingredients together in a sauce pan and bring to a boil. Simmer on low heat for 5-8 minutes then remove from heat and let cool.
  6. After 5 1/2 hours of cooking, coat each side of the ribs with the barbecue sauce and increase heat to 425 F. Cook for 30 to 45 minutes more or until sauce is caramelized on the meat and rib meat slightly breaks when you life it up by one side. Baste more sauce if needed during that final cooking time.
  7. Allow ribs to rest for 10 minutes before serving.

For smoker, grill or pellet grill:

  1. Loosely wrap the ribs in tin foil and cook on 225 F. for 5 1/2 hours.
  2. Increase heat to 425 F.
  3. Remove foil and mop sauce on during the last 30 to 45 minutes or until sauce is caramelized on outsides of ribs.
  4. Let ribs rest for 10 minutes or so before serving.

For oven:

  1. Cook ribs either wrapped in tin foil or in a roasting pan.
  2. You can add a aluminum foil filled pouch of wood chips to the oven if you want a slight smoke to the ribs.
  3. Cook on 225 F. for 5 1/2 hours.
  4. Add sauce and remove lid to ribs.
  5. Turn heat up to 425 F. and cook for an additional 30 to 45 minutes. Turning over and basting with sauce every 15 minutes until sauce is caramelized and ribs are tender and slightly break apart when one end is lifted.
  6. Allow meat to rest for 10 minutes then serve

Roaster oven:

  1. Place ribs directly into the roaster pan and cook on 225 F. for 5 1/2 hours.
  2. Add sauce and increase heat to 425 F. for 30-45 minutes or until ribs are cooked and break apart slightly when one end is lifted and sauce is caramelized.
  3. Allow to rest for 10 minutes then serve.
Print

Black Cherry and Molasses BBQ Pork Ribs

Low and slow ribs that are super tender, juicy with a sweet and tangy black cherry barbecue sauce.
Course Dinner, Sauce
Cuisine Dinner, pork
Keyword cherry, Dinner, Easy Recipes, Fruit, pork, valentines, Weekend Dinner, Weeknight Dinner
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 people

Ingredients

  • 1 full rack pork spare ribs
  • yellow mustard For rubbing the ribs down with.
  • For spice rub:
  • 1 tablespoon salt
  • 1 teaspoon garlic
  • 1 teaspoon ground sage
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon onion powder
  • For black cherry molasses barbecue sauce:
  • 1/3 cup molasses
  • 1/4 cup Worcestershire sauce
  • 2/3 cup black cherry juice - I like the straight juice no sugar added
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 teaspoon salt
  • 1 tablespoon spicy Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • dash cayenne pepper
  • 1/4 cup white vinegar

Instructions

  • Remove the membrane on the back of the ribs that lays against the rib bones by peeling it loose from one end of the bones and pulling away. It should easily pull off.
  • Rub each side of the ribs with yellow mustard.
  • Mix the spice rub together and coat each sided of the ribs with it.
  • Cook on 225 F. for 5 1/2 hours. For different cooking method directions look below.
  • While ribs are cooking, add all of the black cherry and molasses barbecue sauce ingredients together in a sauce pan and bring to a boil. Simmer for 5-8 minutes then remove from heat and let cool.
  • After 5 1/2 hours of cooking, coat each side of the ribs with the barbecue sauce and increase heat to 425 F. Cook for 30 to 45 minutes more or until sauce is caramelized on the meat and rib meat slightly breaks when you life it up by one side. Baste more sauce if needed during that final cooking time.
  • Allow ribs to rest for 10 minutes before serving.
  • For smoker, grill or pellet grill:
  • Loosely wrap the ribs in tin foil and cook on 225 F. for 5 1/2 hours.
  • Increase heat to 425 F. and remove ribs from foil. Mop sauce on during the last 30 to 45 minutes or until sauce is caramelized on outsides of ribs.
  • Let ribs rest for 10 minutes or so before serving.
  • For oven:
  • Cook ribs either wrapped in tin foil or in a roasting pan.
  • You can add a aluminum foil filled pouch of wood chips to the oven if you want a slight smoke to the ribs.
  • Cook on 225 F. for 5 1/2 hours.
  • Add sauce and remove lid to ribs.
  • Turn heat up to 425 F. and cook for an additional 30 to 45 minutes. Turning over and basting with sauce every 15 minutes until sauce is caramelized and ribs are tender and slightly break apart when one end is lifted.
  • Allow meat to rest for 10 minutes then serve.
  • Roaster oven:
  • Place ribs directly into the roaster pan and cook on 225 F. for 5 1/2 hours.
  • Add sauce and increase heat to 425 F. for 30-45 minutes or until ribs are cooked and break apart slightly when one end is lifted and sauce is caramelized.
  • Allow to rest for 10 minutes then serve.
Exit mobile version