Baby Back Ribs With Spiced Apple Cider Mop Recipes
BABY BACK RIBS WITH SPICED APPLE-CIDER MOP
Make and share this Baby Back Ribs With Spiced Apple-Cider Mop recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Make the mop: in a small pan, combine the apple cider, shallots, and jalapeno; bring to a boil.
- Cook over medium-high heat until about 1 cup liquid remains, 15-20 minutes.
- Add in the remaining mop ingredients, bring to a boil, and remove from the heat.
- Let ribs stand at room temperature for 20-30 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 ½ 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 let rest for 5-10 minutes before slicing into individual ribs; serve warm.
Nutrition Facts : Calories 1761.6, Fat 142.8, SaturatedFat 52.8, Cholesterol 489.9, Sodium 909.8, Carbohydrate 14, Fiber 0.6, Sugar 10.3, Protein 98.7
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
BABY BACK RIBS WITH SPICED APPLE-CIDER MOP
Number Of Ingredients 13
Steps:
- TO MAKE THE MOP: In a small saucepan combine the apple cider, shallots, and jalapeno. 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.)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.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
BABY BACK RIBS WITH APPLE CIDER GLAZE
Make and share this Baby Back Ribs With Apple Cider Glaze recipe from Food.com.
Provided by threeovens
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Stir together maple syrup, apple cider, raspberry preserves and crush red pepper flakes to form glaze.
- Season pork ribs with salt and pepper.
- Place ribs on a rack, bone side down, and bake for 40 minutes.
- Brush ribs, on both sides with glaze; bake 15 minutes.
- Brush ribs, on both sides again, with glaze; bake an additional 15 minutes.
- Remove ribs to a platter, brush with any remaining glaze, and let rest 15 minutes before cutting and serving.
Nutrition Facts : Calories 55.8, Sodium 2.7, Carbohydrate 14.3, Fiber 0.1, Sugar 12.2
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- In a small saucepan combine the apple cider, shallot and jalapeno. Bring to a boil and cook over medium–high heat on the stove until about 240 millilitres 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.
- Brush the cooking grates clean. Grill the racks, bone-side down, over indirect 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 1 centimetre, 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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- 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.
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- Brush the cooking grates clean. Grill the racks, bone side down, over indirect 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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- 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.
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