Food & WineMakes 4 servings
1/2 cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons ancho chile powder
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon ground white peppers
1/2 cup apple cider
1/4 cup apple jelly melted
1/4 cup honey
2 racks beef baby back ribs (4 lbs)
1 cup barbecue sauce
ACTIVE: 30 MIN/TOTAL TIME: 4 HRS 30 MIN
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.
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.
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.
MY NOTE: Pretty easy and pretty delicious. I used chipotle instead of ancho because that's what I had. I also couldn't find apple jelly so I used pear. I actually wouldn't have minded more apple taste, so I might increase jelly to 1/3-1/2 cup. Also, make sure your grill isn't on high or you'll burn these suckers in two minutes.
MXF
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