Barbecue Ribs


Take 4th of July to the next level this summer with this recipe from Vanessa Marigold.


1 tbsp. Kosher Salt
3 lbs. Baby Back Pork Ribs
1 c. Granulated Sugar
1 tbsp. Blackstrap Molasses
1 tbsp. Gochujang
¼ c. Ketchup
¼ c. Soy Sauce
¼ c. Worcestershire Sauce
2 Garlic Cloves, minced
1 tsp. Dry Mustard


  1. Remove the membrane from the ribs. Fill a large pot with water, bring to a boil on medium heat and add the salt. Boil the ribs for 40 minutes then place on a plate to cool.
  2. In a medium bowl stir together the sugar, molasses, gochujang, ketchup, soy sauce, worcestershire sauce, garlic, and mustard. Put the ribs in a tupperware container with a lid and pour over the marinade. Let marinate overnight.
  3. Preheat the grill to 250°F. Place the ribs on the grill bone side down and cook for 4 to 5 hours basting every hour with the leftover marinade. Cook until the internal temperature reaches 190°F. Place on a plate and enjoy.

Please Enjoy Responsibly.

Created By: Vanessa Marigold