Molasses-Glazed Cocktail Ribs
The ideal food to eat with your fingers, the meat on baby back ribs shrinks away from the bone during cooking, creating a convenient handle for picking them up. This recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."
The Martha Stewart Show, November 2010
Yield Makes about 3 dozen
- 1/4 cup cider vinegar
- 2 tablespoons unsulfured molasses
- 2/3 cup pure maple syrup
- 1/2 cup Dijon mustard
- 1/4 cup harissa
- 2 pounds baby back or spare ribs, cut in half lengthwise and cut into individual ribs
- Coarse salt and freshly ground black pepper
- Place the vinegar, molasses, maple syrup, mustard, and harissa in a large bowl; mix to combine. Add ribs and let marinate for 1 hour, covered, in the refrigerator.
- Preheat oven to 375 degrees. Transfer ribs from marinade to 2 rimmed baking sheets or other ovenproof pan with 1-inch-high sides, reserving marinade. Season ribs with salt and pepper; transfer to oven. Cook ribs for 30 minutes, basting twice with reserved marinade. Discard any remaining marinade and continue cooking until ribs are glazed and cooked through, about 15 minutes more. Serve warm.
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