Baby Back Ribs With Spiced Apple-Cider Mop

By á-174942

Ingredients

• FOR THE MOP:
• 2 cups apple cider
• 1/4 cup minced shallots
• 1 tablespoon minced seeded jalapeño
• 1/4 cup ketchup
• 2 tablespoons white wine vinegar
• 2 tablespoons tomato paste
• 1 tablespoon dark brown sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly-ground black pepper
• FOR THE RIBS:
• 2 slabs baby back pork ribs - (to 3) abt 4 lbs total
• Kosher salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

To make the Mop: In a small saucepan combine the apple cider, shallots, and jalapeño. 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.

This recipe yields 4 servings.

Wine Recommendation: A Gewürztraminer from Alsace will have the complexity and flavor intensity to complement the mop and more than enough body for the sweet grilled rib meat.

Beer Recommendation: A fruit-infused Belgian-style beer made with raspberries, cranberries, or peaches will make a salad with the marinade while its acidic finish cuts through the sweetness.