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Molasses Horseradish Mustard Ribs & No Nightshade BBQ Sauce

Molasses Horseradish Mustard Ribs by PaleoParents

Let me begin this by telling you a story. The worst thing that has ever happened to me while cooking happened while I was cooking ribs for Beyond Bacon.

It was the middle of winter, right about this time of year. We were experiencing extremely low temperatures for this area, in the low 20s Fahrenheit (about -7 Celsius). And we needed to do our smoked ribs recipe that day. Back then I had a charcoal smoker, and it was so cold that the smoke was not hot enough to cook my ribs by the time it traveled that far up and I was having trouble getting the charcoal to get hot enough to begin with. I began to play with fire, both literally and figuratively. Soon enough I managed to get a backdraft to flare up my arms and hit me square in the jaw.

The result was some terrifically painful burns and the greatest casualty of them all: I was forced to shave off my beard for the first time in 6 years.

Since then, I’ve tried dozens of ways to get oven baked ribs to taste as good as smoked ribs and consider myself something of a rib expert.

This week I’ve created the best ribs I’ve ever made, according to Stacy. And no fireballs were needed with this easy oven-baked technique!

Molasses Horseradish Mustard Ribs on PaleoParents

The trick is the tag team of molasses and horseradish. You might say that the molasses hits you full force like a British Bulldog running powerslam, then the horseradish comes off the top rope with the heat like a Dynamite Kid diving headbutt to finish it off. This triumphant twosome is perfect for pork ribs and we can’t get enough of them. And you know what’s missing? Nightshades!

We’re not kidding when we say we think these are THE BEST ribs without nightshades you’ll ever try. They were so good Stacy said to me, “These are the best ribs you’ve ever made, you have to try them.” That’s saying a lot, considering how much we love our Asian Short Ribs and Pork Backbone recipes; and so I immediately tried one of the ribs I’d made for her and Finn. “Ok, yeah, you’re right. They’re good.” Then Stacy declared we HAD to share them on the blog.

Molasses Horseradish Mustard BBQ on PaleoParents

“But wait!” You say, “Why ever would you use molasses, a *gasp* sugar in you recipe?!” Well, like Sarah from The Paleo Mom says, molasses is the sugar you can love! It’s packed full of great nutrients like iron, calcium, B6, potassium and more! And it tastes great, too.

You can combine horseradish and mustard yourself, but we get our horseradish mustard from local markets in the area that resell a local farm’s homemade sauces, jams, etc. It appears this organic Annie’s brand would be available to most readers and uses quality ingredients as well. Of course, you can just add horseradish to your favorite mustard, too.

Molasses Horseradish Mustard Ribs

This simple 3 step method will ensure your ribs are succulent, juicy, and fall apart at your fingertips – NO FORKS NEEDED.

Molasses Horseradish Mustard Ribs on Paleo Parents

No Fork Needed Molasses Horseradish Mustard Ribs



  1. Preheat oven to 325.
  2. After preheating, before drying, boil the ribs in water for 10 minutes.
  3. With paper towels, pat both sides of your ribs dry.
  4. In a small bowl, stir together the horseradish mustard (or horseradish and mustard) and the molasses
  5. In a separate bowl, combine the spices, salt and pepper.
  6. Coat the ribs on both sides with molasses-mustard.
  7. Sprinkle both sides with the spices and rub in.
  8. Wrap each rack with foil and place on a baking tray, meatier side up.
  9. Bake for 90 minutes at 325 degrees. Allow to rest ten minutes before removing from the foil.

This sauce is fantastic on EVERYTHING, make a double batch and save it for later. It’s great to dip your steak in, put on burgers, or even coat your wings in. For serious, you’ll want to drink it!

Molasses Horseradish Mustard BBQ Sauce on PaleoParents

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  • Patricia

    Where does Step 1: Boil come in? I re-read the instructions several times but did not see it. This looks easy and delicious.

    • Kim

      Yes, ditto that: when does the “Step 1: Boil” come in?

      • MichelleV

        Like the others, I’m trying to understand step 2, and what exactly you are boiling.

      • Updated the recipe, boil the ribs after preheating the oven.

  • Suzanne Walton Stanton

    I made these last night. Sorry I didn’t photograph them. They are OUTSTANDING. Even The Hubbs said so (he’s not on board w/ paleo & usually scrunches up his face when I say the word in conjunction w/ a recipe). This recipe will be my go-to rib recipe forevermore.

    • Awesome feedback!! So glad to hear you enjoyed them!!

      • Suzanne Walton Stanton

        I ate the leftovers last night, cold. Still OUTSTANDING. Again, thanks for the recipe.

  • Diane

    Can I make these in my crockpot instead of the oven? What would you recommend?

    • Not totally sure how crockpot versus oven would turn out. Worth a test run though!

  • leslie

    Ummm. yeah. Kind of AMAZING! This was my first time cooking ribs! I have been rather intimidated by the couple of racks in my freezer as I don’t really like BBQ sauce, and I don’t want to waste nice, pastured pig bits on something I don’t like. I’ve always been rather underwhelmed by ribs I’ve eaten. Now I get it! You should have seen my three-year-old and my 14 month old. Let’s just say, they liked them, too, and had a nice bath afterwards. That sauce would be amazing on other things, too. Nicely done, Matt! We paired them with some boiled then broiled broccoli (with lard and salt. My kids love it that way), some mashed 40-garlic clove acorn squash (from thepaleomom’s book) and primalpalate breadsticks. An all AIP and amazing Sunday dinner!

    • Yay! That is awesome!! And so glad to hear that everyone in the family loved them!! Thanks for sharing the feedback!

  • Natasha A.

    I ended up doing the ribs in the instant pot with 4 cups apple juice and 1 cup apple cider vinegar, for 30 mins (definitely will do less time next time). I threw them on the bbq for a few minutes, then brought inside and brushed the glaze on. What are your thoughts on bbq’ing the glaze? Do you think it would burn or turn bitter? Anyways, both ribs and glaze turned out DELICIOUS!! Thank you 😀

    • Just watch for flares when grilling since the molasses will flame high, IP is genius idea for ribs – we’ll try that next time!
      Stacy Toth
      (703) 401-2591

  • Taara Pantera

    These rule. I make them all of the time. I recommend doubling the sauce and serving it with the ribs. 😉

  • Elaine

    These were so good and easy! One of my kids asked if I could put the seasoning on other meat because the flavor was so good.