Spicy Molasses Glazed Ribs
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
- 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.
- Pre-heat oven to 375°F.
- Remove ribs from marinade and pat dry. Reserve marinade for basting.
- 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.
- Let rest for 10 minutes, cut and serve.