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Apple-Glazed Barbecued Baby Back Ribs

Source: © Food & Wine Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  4 Hours 30 Minutes
These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, author of the new Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture.
1/2 cup  dark brown sugar
4 teaspoons  garlic salt
4 teaspoons  pure 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  freshly ground white pepper
1/2 cup  apple cider
1/4 cup  apple jelly melted
1/4 cup  honey
2   racks baby back ribs  (about 4 pounds total)
1 cup  prepared barbecue sauce
Apple-Glazed Barbecued Baby Back Ribs Recipe at
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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/27/2011
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Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Adam, FL Reviewed: 10/08/2012
Too Die for
Liked them so much, I'm trying to adapt the recpe to beek back ribs
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