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"Those who forget the pasta are condemned to reheat it."--Unknown

Baby Back Ribs with Spiced Apple-Cider Mop Recipe

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This recipe for Baby Back Ribs with Spiced Apple-Cider Mop is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. apple cider
1/4 c. minced shallots
1 T. minced jalapeño, seeds removed
1/4 c. ketchup
2 T. white wine vinegar
2 T. tomato paste
1 T. dark brown sugar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 to 3 slabs baby back pork ribs, about 4 lb.
Kosher salt
Freshly ground pepper
Directions:
Directions:
1. In a small saucepan combine the apple cider, shallots & jalapeño. Bring to a boil & cook over medium-high heat until about 1 cup of the liquid remains, 15 to 20 min. Add the remaining mop ingredients, bring to a boil, & remove from heat. The mop can be made ahead & refrigerated until ready to use.
2. Using a meat thermometer or dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift & loosen the membrane until it breaks, then grab a corner with a paper towel & pull it off.
3. Allow the ribs to stand at room temperature for 20 to 30 min. before grilling. Season ribs with salt & pepper. Grill, rib side down, over indirect medium heat (350ºF to 450ºF), with the lid closed as much as possible, until the meat is very tender & has pulled back from the ends of the bones, 1-1/2 to 2 hrs. Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 min. Remove from the grill & allow to rest for 5 to 10 min. before slicing into individual ribs.
Personal Notes:
Personal Notes:
Eric Hyland's Recipe

 

 

 

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