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Ribs: Baby Back Ribs w/ Spiced Apple Cider Mop

Source of Recipe

fooddownunder.com


List of Ingredients

FOR THE MOP
2 cup apple cider
1/4 cup minced shallots
1 tbl minced seeded jalapeno
1/4 cup ketchup
2 tbl white wine vinegar
2 tbl tomato paste
1 tbl dark brown sugar
1/4 tsp kosher salt
1/4 tsp 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

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

* Comments: If you like your ribs a little crispy on the outside, grill them, meat-side down, over Direct Medium heat for 10 to 15 minutes before finishing them over Indirect Medium heat. Don"t expect leftovers.