Apple Glazed Barbecued Baby Back Ribs

Apple Glazed Barbecued Baby Back Ribs

These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by barbecue champion Chris Lilly, author of the new Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250°F and wrap the ribs in foil after adding the apple cider mixture.

Ingredients :

• ½ cup dark brown sugar
• 4 teaspoons garlic salt
• 4 teaspoons pure ancho chile powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ½ teaspoon celery salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon freshly ground white pepper
• ½ cup apple cider
• ¼ cup apple jelly (melted)
• ¼ cup honey
• 2 racks baby back ribs (about 4 pounds total)
• 1 cup prepared barbecue sauce

Directions

1. Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
2. Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.
3. Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.