Baby Back Ribs with Spiced Apple-Cider Sauce




cups apple cider


cup minced shallots



tablespoon minced jalape˝o pepper, seeds removed


cup ketchup



tablespoons white wine vinegar



tablespoons tomato paste



tablespoon dark brown sugar



tablespoons lime juice, fresh


teaspoon kosher salt


teaspoon freshly ground black pepper


2 to 3 slabs baby back pork ribs, about 4 pounds
    kosher salt
    freshly ground black pepper

Cooking Directions
To make the mop: In a small saucepan combine the apple cider, shallots, and jalape˝o. 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. Serves 4


Wine and Beer Recommendations
A GewŘrztraminer from Alsace will have the complexity and flavor intensity to complement the mop and more than enough body for the sweet grilled rib meat.


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.


Recipe courtesy of Weber, visit their website at for more recipe ideas.