Image of Slow Roasted Baby Back Ribs With Beer BBQ Sauce

Slow Roasted Baby Back Ribs With Beer BBQ Sauce

Image of Slow Roasted Baby Back Ribs With Beer BBQ Sauce
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 2 Hours
  • icons/brand/silverware copy Created with Sketch. Yield: 2-4 Servings
  • Perfect for any rib lover! This recipe includes a delightful blend of beer, mustard and hot sauce.


  • 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 tbsp Worcestershire sauce
  • 1 tsp Polaner® Chopped Garlic
  • 1/4 tsp Trappey’s® Hot Sauce
  • 1 tsp Ac’cent Flavor Enhancer
  • 1 rack baby back ribs (2 1/2 – 3 lb.)


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