- 6
- 20 mins
- 210 mins
Ingredients
- For the Spice Rub:
- 1 cup packed dark brown sugar
- 3/4 cup kosher salt
- 1/2 cup freshly ground coffee beans
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon cayenne pepper
- For the Ribs:
- 6 pounds baby back pork ribs, spare pork ribs or beef ribs
- One 12-ounce bottle hard cider
- 2 tablespoons apple cider vinegar
Preparation
Step 1
1. Make the spice rub: In a small bowl, whisk together all of the ingredients. Makes 3½ cups.
2. Make the ribs: Place each rack of ribs on a wire rack set over a foil-lined rimmed baking sheet. Sprinkle the spice rub all over ribs. Chill in the fridge for at least 4 hours or preferably overnight.
3. Preheat the oven to 300°. Remove the ribs and let them stand at room temperature for 1 hour.
4. Cover the ribs with foil and bake until very tender, 3 to 3½ hours. Remove and let the ribs cool completely. Pour any juice from the bottom of the baking sheet into a bowl and whisk in the hard cider, barbecue sauce and apple cider vinegar. Make ahead: The ribs can be baked up to 2 days ahead, rewrapped in foil and chilled.
5. Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium heat. Grill the ribs, flipping often, basting them with the barbecue sauce mixture until lightly charred and warmed through, 8 to 12 minutes.
6. Transfer the ribs to a platter and serve with additional barbecue sauce.