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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Baby Back Ribs with Spiced Apple-Cider Mop

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    1:30 to 2 h

People
Serves 4
Prep Time
30 min.
Grilling Time
1:30 to 2 h

the Ingredients

20151023095408 Row Pork 2

Mop

  • 480 milliliters apple cider
  • 30 grams finely chopped shallots
  • 1 tablespoon minced jalapeno chile pepper, seeds removed
  • 60 milliliters ketchup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon packed dark brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
 
  • 2 racks of baby back pork ribs, each about 910 grams
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • 01 In a small saucepan combine the apple cider, shallot and jalapeno. Bring to a boil and cook over medium–high heat on the stove until about 240 millilitres of the liquid remains, 15 to 20 minutes. Add the remaining mop ingredients, bring to a boil and remove from the heat. The mop can be made ahead and refrigerated until ready to use.
  • 02 Using a dull knife slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner with a paper towel and pull it off. Season the racks evenly with salt and pepper. Allow the racks to stand at room temperature for 15 to 30 minutes before grilling.
  • 03 Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • 04 Brush the cooking grates clean. Grill the racks, bone-side down, over indirect medium heat, with the lid closed, until the meat is very tender and has pulled back from the ends of the bones by at least 1 centimetre, 1½ 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 allow to rest for 5 to 10 minutes before cutting into individual ribs. Serve warm.
Ingredients
Instructions