Best Baby Back Ribs With Spiced Apple Cider Mop Recipes

BABY BACK RIBS WITH SPICED APPLE-CIDER MOP

Steps:

• Make the mop: in a small pan, combine the apple cider, shallots, and jalapeno; bring to a boil.
• Cook over medium-high heat until about 1 cup liquid remains, 15-20 minutes.
• Add in the remaining mop ingredients, bring to a boil, and remove from the heat.
• Let ribs stand at room temperature for 20-30 minutes before grilling.
• Season with salt and pepper.
• Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.
• Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 minutes.
• Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs; serve warm.

SWEET AND STICKY APPLESAUCE BABY BACK RIBS

Steps:

• Preheat the grill to medium.
• Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat.
• Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended.
• Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.
• Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!

ADAM PERRY LANG'S SWEET AND STICKY KANSAS-CITY STYLE RIBS

Steps:

• Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
• Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
• Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
• Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.)
• In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week.
• In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months.
• In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week.
• Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
• Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks.

BABY BACK RIBS

Steps:

• Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours, or until meat is tender. , In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables., Brush ribs with sauce. Grill, covered, on an oiled rack over medium-low heat for 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.