Baby Back Ribs with Spiced Apple-Cider Mop - For Weber SmokeFire

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

Fuel Type:
  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    1:30 to 2 h


the Ingredients

20151023095408 Row Pork 2


  • Completed step 2 cups apple cider
  • Completed step ¼ cup finely chopped shallots
  • Completed step 1 tablespoon minced jalapeño chile pepper, seeds removed
  • Completed step ¼ cup ketchup
  • Completed step 2 tablespoons white wine vinegar
  • Completed step 2 tablespoons tomato paste
  • Completed step 1 tablespoon packed dark brown sugar
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 2 racks baby back pork ribs, each about 2 pounds
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Pellet Flavor

  • Completed step GrillMaster Blend, Hickory, Apple, Mesquite, Cherry

Take Your Grilling Anywhere



  • In a small saucepan combine the apple cider, shallot, and jalapeño. Bring to a boil and cook over medium-high heat on the stove until about 1 cup 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.
  • 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.
  • Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
  • Brush the cooking grates clean. Grill the racks, bone side down, above foil pan, over 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 ½ inch, 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.

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