Why do the ribs need to be sticky?
Just a thought, molasses is not super sweet. It has some sweetness but a couple of tablespoons of it won't give you a "sweet" sauce, not like the 1/4 to 1/2 cup of brown sugar that many sauces call for.
Just a thought, molasses is not super sweet. It has some sweetness but a couple of tablespoons of it won't give you a "sweet" sauce, not like the 1/4 to 1/2 cup of brown sugar that many sauces call for.
I just apply a proprietary rub on ribs and serve sauce on the side for those who want it.
Why does there even need to be any sauce involved?
What about putting together your own unique spice rub?
I like the sauce caramelized a bit, so just on the side doesn't really get the job done for me.