Bourbon Molasses Ribs

Bourbon Molasses Ribs

Sponsored by Tyson Fresh Meats, Inc., maker of Chairman’s Reserve® Meat

One of our favorite late night treats is a glass of bourbon and a ginger molasses spiced cookie. I thought it would be fun to take these flavors and turn them into a rib recipe.

Georgina and my favorite ribs always are very sweet, with an interesting spice profile and a hint of smoke, so I thought this mash-up would fit perfectly.

I used Chairman’s Reserve Pork Back Ribs for this recipe. These ribs are very meaty and have a lot of marbled fat that melts in your mouth if you cook it to just the right temperature. This marbling is how you achieve that texture where it practically falls apart as you take a bite! You can see the deep pink color right in the package which indicates how juicy it will come out.

The Chairman’s Reserve experience starts at the grocery store and goes all the way until the last delicious bite. You can grab these ribs with the rest of your groceries, without having to go to a specialty shop, and being able to trust the brand name makes it easy! The same brand is carried at many restaurants around the country so you know it is good quality.

You can use the store locator to find Chairman’s Reserve Meats near you and make these restaurant quality ribs at home!

Georgina and I cooked this dish together on YouTube if you want to check it out below, otherwise you can keep scrolling for more photos and the recipe!

So much goodness in the sauce. This doubles as a marinade and cooking liquid.

Pour it on the ribs, allow to marinate for about an hour or two, then cover and toss in the oven at 300°F

There is also a glaze with more bourbon, molasses, and sugar, but it also has honey and some garlic and ginger. After the initial cooking, crank the heat to 375 and start basting with this sauce.

After a half hour or so, things start getting really sticky.

Once the ribs are the perfect tenderness to your liking, and the crust on top is nice and thick, pull them out of the oven and allow to rest for 5 to 10 minutes before slicing.

I mean… just look at these!
Top with more of the sauce, and some parsley if you want.
Remember to hit up the store locator to find Chairman’s Reserve Ribs near you!

Bourbon Molasses Ribs

These ribs are cooked and glazed with a bourbon sauce inspired by molasses spiced cookies and come out with a crisp bark and melt in your mouth meat.
Cook Time2 hours
Marinate time2 hours
Course: Main Course
Cuisine: American
Servings: 1 rack of ribs



  • 1/2 cup bourbon
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon smoked paprika
  • 2 tablespoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1 rack Chairman's Reserve Ribs


  • 1/2 cup molasses
  • 1/2 cup bourbon
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons mustard
  • 2 teaspoons hot sauce
  • 3 cloves garlic minced
  • 2 inches ginger minced
  • 1 teaspoon salt


  • Mix the bourbon, molasses, brown sugar, cider vinegar, paprika, salt, garlic powder, allspice, cinnamon, and ginger powder in a bowl. Stir to combine.
  • Pour this mixture over the ribs in a baking dish or sheet with the bone side up. Allow to marinate in the fridge for an hour or two.
  • Preheat the oven to 300. Flip the ribs so the bone side is down. Cover with foil and cook for an hour and a half.
  • Meanwhile, mix the glaze ingredients in a sauce pot and simmer on low to reduce
  • Remove the foil and turn the oven to 375. Use a spoon to spoon about a third of the glaze over the ribs. Return to the oven.
  • Every 15 to 20 minutes baste the ribs with the cooking liquid and more of the glaze. At first it will seem to be running off the ribs, but the more you do it the bark will start to form and the liquids will start thickening up.
  • When the ribs are super tender and the bark coating is thick and sticky, remove them from the heat. Allow to cool for 10 minutes, then cut and serve. Drizzle on any excess cooking liquid that hasn’t charred on the bottom of the pan.

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