Slow Roasted Babyback Ribs with Beer BBQ Sauce

Perfect for any rib lover! This recipe includes a delightful blend of beer, mustard and hot sauce.

  • Servings: 2-4
  • Cooktime: 120 minutes
  • Main Ingredient: Pork


  • 1/4 cup Grandma's Original Molasses
  • 1/4 cup beer
  • 1/4 cup ketchup
  • 1/4 cup Regina White Wine Vinegar
  • 1/4 cup Emeril's Dijon Mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Polaner Chopped Garlic
  • 1/4 teaspoon Trappey's Hot Sauce
  • 1 teaspoon ACCENT Flavor Enhancer
  • 1 rack baby-back ribs, 2.5-3 pounds


In a small saucepan, make the BBQ sauce by combining the molasses, beer, ketchup, vinegar, mustard, Worcestershire sauce, garlic, hot sauce and Accent. Whisk together the ingredients and heat over medium-high heat and bring to a boil. Allow to boil for several minutes, and then turn down the heat to medium and continue to cook until about reduced by about half, about 5 minutes. Remove from heat and allow to cool slightly and thicken. Meanwhile, preheat the oven to 250 degrees. Place a large piece of aluminum foil on the bottom of the oven, to catch any drips. Liberally brush the sauce onto both sides of the ribs. Place the ribs directly onto the oven rack placed in the center of the oven. Baste with extra sauce every half hour and cook for 2-2 1/2 hours. Brush one last time with the sauce before serving.

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