Apple-Glazed Barbecued Baby Back Ribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, author of the new Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250 and wrap the ribs in foil after adding the apple cider mixture. Ingredients:
1/2 cup dark brown sugar |
4 teaspoons garlic salt |
4 teaspoons pure ancho chile powder |
2 teaspoons salt |
1 teaspoon ground black pepper |
1/2 teaspoon celery salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon cinnamon |
1/4 teaspoon freshly ground white pepper |
1/2 cup apple cider |
1/4 cup apple jelly, melted |
1/4 cup honey |
2 racks baby back ribs, about 4 pounds total |
1 cup prepared barbecue sauce |
Directions:
1. Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
2. Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.
3. Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.
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