Ingredients
- THE RIBS:
- 2 slabs of baby back ribs (3 1/2 -4 lbs. )
- 1 1/2 cup apple cider
- 1 cup water
- THE RUB:
- 2 tbsp. brown sugar
- 2 tsp. salt
- 2 tsp. garlic salt
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 2 tsp. black pepper
- THE SAUCE:
- 1 28 oz. can crushed tomatoes juice included
- 1/2 cup honey
- 1/2 cup light brown sugar
- 2 chipotle peppers in adobo, minced
- 1/2 sweet onion, chopped
- 1/2 cup apple cider vinegar
- 1/2 cup apple cider
- 3 limes
- 4 cloves garlic, minced
- 1 1/2 tbsp. dry mustard
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp cumin
Preparation
Step 1
Preheat oven to 325 degrees
Remove membrane from back of ribs if still attached. Use a knife to loosen and peel away from the bones. Rinse the ribs and pat dry with a paper towel. Place the ribs in a roasting pan and cover the ribs with the rub, coasting them heavily.
Mix the apple cider and the water and pour it into the bottom of the pan. Cover with aluminum foil and roast in oven for 2 hours.
While ribs are roasting, put the toatoes and juice in heavy medium size saucepan. Using your hands crush the tomatoes into smaller pieces. Add the remaining ingredients, stirring to blend well and bring to a boil. Lower the heat and simmer 40 minutes stirring 2-3 times. Sauce should be reduced and thickened. It will keep refrigerated for 10-14 days.
Preheat a gas or charcoal grill. The heat is correct when you can hold your hand 3-4 inches over the grate for no more tha 5 seconds. Remove the ribs from the oven and brush both sides of the ribs with the sauce. Grill the ribs, meat side down for 10-15 minutes, basting several times. Brush the top side of ribs with sauce and turn bone side down, heavily baste the top side and close the grill cover for another 10 minutes, basting intermittently. Remove from grill , cut into serving pieces and serve with remaining sauce.
FROM THE KITCHEN OF JOHNNIE GABRIEL
AUTHOR OF SECOND HELPINGS
COUSIN OF PAULA DEEN'S