Best Ribs in the World

This rib sauce recipe is enough to cover three whole racks of Baby Back ribs. I usually only cook two racks at a time and have sauce left over.

1/8 cup black strap molasses
1/8 cup brown sugar
1 cup ketchup
1/4 cup honey
1/8 cup soy sauce
1/4 cup mustard
4 - 6 cloves of garlic minced
Sea salt and pepper to taste
1 medium onion (chopped fine)
2 tablespoons of thai chili sauce

It helps if you have a small food processor to process the onion and garlic together but if you don't just remember to chop both very tiny. Mix all the above ingredients together in bowl and cover. Leave it sitting at room temperature until ready for use.


Use your largest stock pot. Mine isn't large enough to sink a whole long rack of ribs so I cut them into half racks for easier handling. I can fit two halves into my stock pan at one time.

Boil your ribs in Apple Juice until they are grayish in color and blood is no longer running out the ends. Lay them aside on a cookie sheet or plate until you've had a chance to boil all your half racks. If your apple juice boils down too low you can add water to bring the level back up to cover the ribs as they boil. You will still have the apple flavor even if you have to water it down.

When all the half racks have been boiled you need to wrap each one separately in heavy duty tin foil. Wrap them tightly.

Preheat oven 35o degrees. Place your wrapped ribs on cookie sheets in such a way that your seams in the tin foil are on top so that the juices can't escape onto the cookie sheet. Bake them for an 1 and 1/2 hours.

Remove them from the oven and gently undo the foil to open up and brush or spoon sauce over the tops of each half rack. Make sure to generously cover the entire surface of that side of the ribs. Now close the foil back loosly this time. Place back into the oven for 15 minutes.

Take them out again and gently pull back the foil. This time flip the rib over and brush or spoon the sauce on the other side. Close the foil loosely again and place back into the oven for 20 minutes. Now they should be falling off the bone tender. I hope you enjoy these as much as my family!!!