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 thermometerto keep the temperature at a steady 250 and wrap the ribs in foil after adding the apple cider mixture. Plus: 20 Smart Tips for Everyday Grilling
- 1/2 cup(s) dark brown sugar
- 4 teaspoon(s) garlic salt
- 4 teaspoon(s) pure ancho chile powder
- 2 teaspoon(s) salt
- 1 teaspoon(s) ground black pepper
- 1/2 teaspoon(s) celery salt
- 1/4 teaspoon(s) cayenne pepper
- 1/4 teaspoon(s) cinnamon
- 1/4 teaspoon(s) freshly ground white pepper
- 1/2 cup(s) apple cider
- 1/4 cup(s) apple jelly, melted
- 1/4 cup(s) honey
- 2 rack(s) baby back ribs, about 4 pounds total
- 1 cup(s) prepared barbecue sauce
- 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.
article courtesy of KitchenDaily.com