Recipes

Baby Back Ribs with Cider Rum Barbecue Sauce

Cuisine: American

Type: Main Course

Serves: 4-6

Source:	Grilled Magazine, recipes by Steven Raichlen
Attributes:	Grill
Comments:	These are phenomenal.
Serving Suggestions:

Ingredients:

1-1/2 cups hardwood chips or chunks, preferably apple or hickory, soaked in water for 30 minutes and drained
2 racks baby back ribs
6 tbs. Raichlen's Rub #1 (follows)
1 cup apple cider in a spray bottle
Cider Rum Barbecue Sauce (follows)

Raichlen's Rub #1:

2 tbs. course salt
2 tbs. dark brown sugar
2 tbs. sweet paprika
1 tbs. freshly ground black pepper
2 tsp. dry mustard, preferably Coleman's
1 tsp. onion powder
1/2 tsp. celery seeds

Cider Rum Barbecue Sauce:

1 cup apple cider
1 tsp. grated lemon zest
Juice of 1 lemon
2 cups ketchup
1/2 packed cup brown sugar
1/2 cup dark rum, or more to taste
2 tbs. molasses
1 tbs. Worcestershire sauce
2 tsp. Dijon mustard, or more to taste
1 tsp. liquid smoke
1 tsp. onion powder
1/2 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon

Instructions:

Rub:

1. Place all ingredients in a small bowl and use your fingers to break up any chunks and combine well. Can be stored in an airtight jar away from heat and light for several months.

Ribs:

1. Set up grill for indirect cooking, place a large aluminum foil drip pan in the center of the grill under the grate. Preheat to 325°F.

2. Remove membrane from the bone side of the ribs.

3. Season the ribs with the rub, about 1-1/2 tablespoons per side, rubbing the spices onto the meat with your fingertips. (I found that spraying the meat with the apple cider lightly after applying the rub makes it stick better.)

4. When ready to cook, clean and oil the grate, then place the ribs bone side down over the drip pan (or use a rib rack if short on space).Toss the wood chips on the coals. Cover the grill and cook the ribs for about 45 minutes.

5. Spray the ribs with some of the apple cider. This keeps them moist and adds flavor. Cover the grill again and continue cooking the ribs until they are darkly browned and cooked through and tenter enough to pull apart with your fingers, 45 minutes to 1 hour longer, spraying with apple cider once or twice more. Replenish coals as needed if using a charcoal fire. (I rotate the ribs once in a while for even cooking.)

6. Just before serving, brush the ribs on both sides with about 1/2 cup of the barbecue sauce. Move the ribs directly over the fire and grill until the sauce is browned and bubbly. (I found the ribs were starting to burn before completely tender, so moved them to a 325° F oven on a sheet pan, then finished them under the broiler.)

7. Transfer ribs to a large cutting board. Let rest for a few minutes then cut racks in half or into individual ribs. Serve immediately with remaining barbecue sauce on the side.

Barbecue Sauce:

1. Place the cider, lemon zest and lemon juice in a large heavy saucepan and bring to a boil over high heat. Let the mixture reduce by about half, 4-6 minutes.

2. Add the remaining ingredients and whisk to combine. Reduce heat to medium and simmer until thick and flavorful, about 15 minutes, stirring occasionally. Taste for seasoning, adding more rum and/or mustard as necessary. Transfer sauce to a bowl or clean jars and allow to cool to room temperature. Refrigerate sauce until ready to serve. Will keep in container in the refrigerator for 3 weeks. Reheat over low heat before using.

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