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ALL RECIPES

Spicy Molasses Glazed Ribs

  • Pair with Zinfandel
Primary Ingredients

2 pounds baby back ribs 

¼ cup sherry vinegar 

⅔ cup maple syrup 

½ cup Dijon mustard 

¼ cup Harissa paste 

Kosher salt and freshly ground black pepper 

Primary Technique
  1. Combine vinegar, molasses, maple syrup, Dijon mustard, and Harissa paste in a shallow baking dish, large enough to hold the rack of ribs. Mix well and spread evenly over ribs.  Cover and marinate in the refrigerator for one hour. 
  2. Pre-heat oven to 375°F.  
  3. Remove ribs from marinade and pat dry. Reserve marinade for basting. 
  4. Place racks into two separate baking sheets lined with aluminum foil. Season the ribs with salt and pepper. Cook the ribs rounded side up, basting twice during the first half-hour.  Turn the ribs over, baste once more and let cook for another 15 minutes or until ribs are cooked through. 
  5. Let rest for 10 minutes, cut and serve. 
plated ribs
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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