| Cuisine: American | Type: Main Course | Serves: |
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Source:
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Food and Wine |
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Attributes:
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Grill |
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Comments:
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Can be done entirely on the grill, use indirect heat and don't let the temperature get over 250°F. Wrap ribs in foil after adding the the apple cider mixture. |
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Serving Suggestions:
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Ingredients:
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1/2 cup dark brown sugar 4 tsp. garlic salt 4 tsp. pure ancho chile powder 2 tsp. salt 1 tsp. ground black pepper 1/2 tsp. celery salt 1/4 tsp. cayenne pepper 1/4 tsp. cinnamon 1/4 tsp. 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 |
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Instructions:
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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. 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. 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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Related recipes:
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None |
2012-08-13