Smoky Molasses-Glazed Baby Back Ribs
These baby back ribs are rubbed with a rich, beer-based mop and cooked in foil packets before being smoked over hardwood chips for a deeply flavorful, tender result.
- Prep20 min
- Cook2h 10m
- Total2h 30m
- DifficultyMedium
- Servings4
The secret to these ribs lies in the double cooking method: first, they are sealed in foil packets with a flavorful mop of beer, brown sugar, molasses, and spices, which steams them and infuses them with moisture and flavor. After a quick grilling, they are unwrapped and smoked over smoldering wood chips, allowing the smoke to penetrate the meat while a reduced version of the mop is brushed on for a final sticky, sweet glaze.
This technique ensures the ribs stay incredibly tender and juicy, with a perfect balance of smoky, sweet, and spicy notes. Serve them as the star of a backyard barbecue or a special dinner, and watch them disappear.
Ingredients
For the mop
For the ribs
For smoking
Converted amounts are rounded.
Method
- Light a grill for indirect cooking (medium heat). In a large bowl, combine the beer, brown sugar, molasses, melted butter, vinegar, mustard, chile powder, smoked paprika, tomato paste, garlic powder, onion powder, cayenne, and allspice. Whisk until smooth.
- Season the ribs all over with salt and pepper. Lay two 18-inch sheets of heavy-duty foil on a work surface, one on top of the other. Place a half-rack of ribs in the center. Spoon 3/4 cup of the mop over the ribs. Fold the foil edges up and seal tightly to form a packet. Repeat with the remaining 3 half-racks.
- Grill the foil packets over medium heat, covered, for 45 minutes. Use tongs to transfer the packets to a baking sheet and let cool slightly.
- Meanwhile, pour the remaining mop into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring constantly, until reduced to 1 cup, about 12–15 minutes. Let cool completely.
- Wrap the soaked wood chips in a double layer of foil and poke several holes in the top. Remove the grill grate. Turn off the heat on one side of the grill (or rake the coals to one side). Place the wood chip packet directly on the flames or coals, then replace the grate. When the chips begin to smoke, carefully open the foil packets and arrange the ribs on the grill over the unlit (indirect) side. Discard the foil and juices.
- Cover the grill and smoke the ribs until the meat is very tender, about 1 hour. Brush the ribs generously with the reduced mop. Transfer to a platter and serve.
💡 Tips
- For best results, use a charcoal grill with a lid; the wood chips will smolder and produce smoke more effectively.
- If you don't have a grill, you can finish the ribs in a 300°F oven with a smoker box or a foil packet of wood chips on the bottom rack.
- Let the reduced mop cool completely before brushing; it will thicken further and create a nice glaze.
Inspired by a recipe from Food & Wine