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Recipes | CTV News at 5

CTV is helping you decide ‘What’s For Dinner,’ with easy to make and affordable meal ideas.

Every Wednesday at 5 p.m., we’ll share a recipe crafted by Chef Alain Bosse, the Kilted Chef, featuring food and beverages manufactured in Atlantic Canada and available at local retailers.

Check back each week for your meal inspiration and Chef Alain’s step-by-step instructions.

Brought to you by Food & Beverage Atlantic, celebrating local food and beverage processing companies. 

Sticky Molasses BBQ Pork Ribs with Crosby's Fancy Molasses

Ribs Ingredients:

  • 2 1/2 racks of pork ribs
  • 4 tbsp Hot Under The Kilted chef’s Acadian Cajun Seasoning
  • Molasses sticky BBQ sauce (recipe below)

Ribs Directions:

  1. Preheat oven to 225 degrees.
  2. Remove the silver skin from the ribs.
  3. Rub with Hot Under the Kilt Acadian Cajun Seasoning.
  4. Double wrap in foil and place on a cookie sheet.
  5. Place in the oven and cook for 2 1/2 hours.
  6. Turn oven to 300 degrees and cook for an additional 1/4 hour.
  7. Open the foil, cut the racks in half giving you 4 portions.

Molasses sticky BBQ Sauce Ingredients:

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp dried basil
  • 1 tsp Hot Under The Kilt Acadian Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1 cup molasses (we used Crosby’s Fancy Molasses)
  • 1/2 cup brown sugar
  • 1/4 cup red ale
  • 1 cup ketchup

Sauce Directions:

  1. Add olive oil to a medium-sized pan and sauté onions and garlic.
  2. Add the herbs, spices, molasses and brown sugar, and stir until sugar begins to dissolve.
  3. Deglaze with the beer, stirring rapidly so that the sugar doesn’t stick to the bottom of the pot.
  4. Add the remaining ingredients; simmer until the sauce begins to thicken.
  5. Generously baste the ribs with the BBQ sauce and grill for 10 minutes, 5 minutes on each side.

Crosby’s Fancy Molasses is available at your local grocery store.

What's for dinner recipes


Chris Brothers
The Kilted Chef