Molasses-smoked ribs are the perfect marriage of sweet, savory, and smoky. This bold twist on traditional baby back ribs adds a rich molasses glaze that caramelizes beautifully during the final phase of smoking, creating a bark that’s sweet, sticky, and irresistibly dark.
Whether you’re feeding a crowd or indulging in a weekend smoker session, this recipe brings serious backyard BBQ energy with just the right amount of flair.
In this guide, you’ll learn how to prep, season, smoke, and glaze your baby back ribs to perfection using molasses as a sweet secret weapon.
Why Use Molasses on Ribs?
Molasses is a deeply flavored, thick syrup made during the sugar-refining process. It adds a bold sweetness with notes of toffee, caramel, and smoke, making it the perfect companion for slow-smoked ribs.
What it brings to ribs:
- Deep caramelized glaze
- Sticky bark with complex sweetness
- Balances heat and smoke in the rub
- Enhances color and shine in presentation
It’s especially good for pork, which pairs naturally with sweet flavors like brown sugar, apple, and honey.
Ingredients for Molasses-Smoked Ribs
Ribs:
- 2 racks baby back ribs (about 4–5 lbs total)
- Yellow mustard or olive oil (binder)
- Apple juice (for spritzing)
Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp black pepper
- ½ tsp chili powder
- Optional: ¼ tsp cayenne for heat
Molasses Glaze:
- ⅓ cup molasses
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- Pinch of chili flakes or cayenne (optional)
Need a rub alternative? Check out our homemade BBQ rub guide.
Preparing the Ribs
1. Trim and Remove Membrane
- Use a butter knife to loosen the membrane from the bone side of the ribs.
- Grab it with a paper towel and peel it off. This improves texture and seasoning absorption.
2. Apply Binder and Dry Rub
- Lightly coat ribs with mustard or oil.
- Mix the dry rub and apply evenly on both sides.
- Let ribs rest at room temp for 30 minutes or refrigerate overnight for deeper flavor.
Smoking Instructions
1. Preheat Your Smoker
- Heat to 250°F (121°C).
- Use fruit woods like apple or cherry, or a mix with oak for balance.
- Place a water pan inside to maintain moisture.
2. Smoke Unwrapped (First Phase)
- Place ribs bone-side down.
- Smoke for 2.5 to 3 hours, spritzing every 45–60 minutes with apple juice.
- You’re building bark here, so don’t wrap too early.
3. Wrap and Braise (Second Phase)
- Wrap ribs tightly in foil with a small splash of apple juice.
- Return to smoker for 2 hours until tender (you should see bone pullback).
- Internal temp should reach 195–203°F.
4. Unwrap and Glaze (Final Phase)
- Unwrap ribs carefully and place them back on the smoker.
- Brush generously with the molasses glaze.
- Smoke uncovered for another 30–45 minutes until glaze is set and glossy.
Optional: brush again halfway through for a thicker layer.
How to Serve Molasses-Smoked Ribs
- Slice between the bones and serve immediately.
- Pair with tangy sides to balance the sweet glaze, such as:
- Classic slaw
- Pickled red onions
- Jalapeño cornbread
- Grilled vegetables
- Mac and cheese
Need a side? Try this grilled summer vegetable salad or Carolina slaw.
Storage and Reheating
Storage:
- Wrap tightly in foil and refrigerate for up to 4 days.
- Freeze for up to 2 months.
Reheating:
- Wrap in foil and warm at 275°F for 20–30 minutes until hot.
- For crispy glaze, finish uncovered under the broiler for 3–5 minutes.
Flavor Variations
- Spicy Molasses Ribs: Add chipotle powder to the rub and extra cayenne to the glaze.
- Honey-Molasses Blend: Use half molasses, half honey for a lighter sweetness.
- Coffee-Rubbed Ribs: Add espresso powder to your dry rub for a deep, smoky flavor.
- Maple-Molasses Glaze: Replace vinegar with maple syrup for a Canadian twist.
Molasses vs Other Rib Glazes
| Glaze Type | Flavor Profile | Best With |
|---|---|---|
| Molasses | Deep, smoky, sticky | Pork ribs, brisket |
| Honey | Light, floral, sweet | Chicken, pork chops |
| Maple | Sweet, rich, buttery | Turkey, pork belly |
| Mustard-Vinegar | Tangy, sharp, thin glaze | Carolina-style ribs |
Pro Tips for Perfect Molasses-Smoked Ribs
- Watch the glaze: Molasses can burn easily—apply only in the last 30–45 minutes.
- Don’t overwrap: Too tight, and you’ll steam instead of smoke.
- Use indirect heat: Keeps sugars from caramelizing too quickly.
- Let them rest: 10–15 minutes after smoking improves juiciness.
- Slice with a sharp knife: Cuts cleanly between bones without tearing bark.
Outbound Resources
- What is molasses and how it’s made – The Spruce Eats
- Smoking meat temperatures and times – AmazingRibs.com
Internal Links
Final Thoughts
If you’re looking for a rib recipe that brings depth, sweetness, and smoky perfection, molasses-smoked ribs are it. The slow smoking process paired with a bold molasses glaze gives you a dish that looks, smells, and tastes like a BBQ showstopper.
Whether you’re a backyard beginner or seasoned pitmaster, this recipe offers a flavorful twist on a classic that’s worth repeating again and again.
