Baby Back Ribs With Spiced Apple-Cider Mop

Recipe Ingredients

		For The Mop
2 cups	474ml	Apple cider
1/4 cup	23g / 0.8oz	Minced shallots
1 tablespoon	15ml	Minced seeded jalapeño
1/4 cup	59ml	Ketchup
2 tablespoons	30ml	White wine vinegar
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Dark brown sugar
1/4 teaspoon	1.3ml	Kosher salt
1/4 teaspoon	1.3ml	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

Recipe Instructions

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.

Hints

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.

Source:
"Weber's Recipes at http://www.weber.com"

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