Truly classy and distinct, this recipe for ribs can be served throughout the year, blending the best of Summer and Autumn to your plate. Extraordinary flavor!

Baby Back Ribs with Spiced Apple-Cider Mop

Baby Back Ribs with Spiced Apple-Cider Mop
 
Author:
Recipe type: Pork Rib
Serves: 4
Ingredients
  • For the Mop:
  • 2 Cups apple cider
  • 1/4 Cup minced shallots
  • 1 Tablespoon minced seeded jalapeno
  • 1/4 Cup ketchup
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons tomato paste
  • 1 Tablespoon dark brown sugar
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly-ground black pepper
  • For the Ribs:
  • 2 slabs baby back pork ribs (to 3); about 4 pounds total
  • Kosher salt, to taste
  • freshly-ground black pepper, to taste
Instructions
  1. To make the Mop: In a small saucepan combine the apple cider, shallots, and jalape??o. Bring to a boil and cook over medium-high heat 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 may be made ahead and refrigerated until ready to use.)
  2. Allow the ribs to stand at room temperature for 20 to 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 1/2 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 slicing into individual ribs. Serve warm.
Notes
This recipe yields 4 servings.

Wine Recommendation: A Gew??rztraminer from Alsace will have the complexity and flavor intensity to complement the mop and more than enough body for the sweet grilled rib meat.

Beer Recommendation: A fruit-infused Belgian-style beer made with raspberries, cranberries, or peaches will make a salad with the marinade while its acidic finish cuts through the sweetness.

Comments: If you like your ribs a little crispy on the outside, grill them, meat-side down, over Direct Medium heat for 10 to 15 minutes before finishing them over Indirect Medium heat. Don?+?+?t expect leftovers.

Per Serving (excluding unknown items): 102 Calories; trace Fat (2.1% calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 366mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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