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Baby Back Ribs with Spiced Apple-Cider Mop Recipe

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This recipe for Baby Back Ribs with Spiced Apple-Cider Mop, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Hyland
Added: Friday, August 28, 2009


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

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.

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