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Sticky Molasses Spareribs

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"Make these delicious sticky honey-molasses spareribs as spicy as you like with more cayenne pepper in the dry rub."
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4 h 10 m servings 2932 cals
Original recipe yields 4 servings

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  1. About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  2. Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
  3. Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  4. Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  5. Continue cooking ribs for 1 to 2 hours more over indirect heat, until very tender, spraying with apple juice every 20 to 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
  6. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
  7. Serve ribs with remaining sauce.


  • Serving Suggestions: If you like things with a kick, add a little cayenne to the rub mixture for these finger-lickin' ribs. On the side, go with potato salad, sliced watermelon and plenty of napkins.
  • Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts

Per Serving: 2932 calories; 220.2 g fat; 90.8 g carbohydrates; 141.8 g protein; 727 mg cholesterol; 1934 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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