Directions: |
Directions:For the rub: In medium bowl, mix together brown sugar, salt, pepper, garlic powder, ground mustard & paprika. Set aside.
For the ribs: Working with one rack at a time, place ribs on large cutting board, bone-side up, remove silver skin (see Cook's Note): Use butter knife to loosen a corner of the membrane, then slowly pull membrane off of meat.
Coat ribs generously on both sides with rub, pressing it into the meat. Set ribs aside to marinate about 1 hour at room temp or up to overnight in refrigerator (the longer the better).
Meanwhile, prepare grill until you have embers giving off med-low heat. (Alternatively, heat a gas grill to med-low heat.)
Grill meat, bone-side down, until outside is golden with some dark charred spots and crust has caramelized slightly, about 15 minutes. Flip ribs; grill for about 15 minutes, until other side is golden & caramelized. Turn heat to low (or transfer meat to cooler part of grill); let ribs finish cooking, about 30 minutes. The meat should be tender & pulling away from the bone.
Fit a large pot with a steamer basket and pour cider into bottom of pot. Set pot on grill (or on stove); heat until juice is steaming. Cut the ribs in half (or in thirds) so that they’ll fit in the steamer (see Cook's Note). Cover pot; steam ribs slowly over low heat until meat is very tender, 30 minutes to 1 hour depending on grill temperature. |
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Notes: |
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Notes: Racks of sticky, flavorful pork ribs are always a crowd pleaser. With this recipe, infuse the meat with multiple kinds of flavor: First add a sweet, fragrant rub of brown sugar & spices; then grill meat so it chars slightly and sugar caramelizes; and, lastly, add some more sweetness (and make meat extra tender) by steaming ribs over a couple inches of apple cider.
TIP: The “silver skin” is a thin membrane that sits on bone-side of rack of ribs. If you don’t want to remove from your rack of ribs, it’s fine to leave it on, but it will keep the rub and other flavors from penetrating into back portion of ribs. If your pot is not large enough to hold all the ribs, you can cook them in 2 smaller ones or in multiple batches.
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