Baby Back Ribs With Spiced Apple Cider Mop Food
SPICY BABY BACK RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 12h15m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later.
- Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate.
- When you're ready to cook the ribs, preheat the oven to 275 degrees F.
- Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook.
- Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve!
BABY BACK RIBS WITH SPICED APPLE-CIDER MOP
Make and share this Baby Back Ribs With Spiced Apple-Cider Mop recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Make the mop: in a small pan, combine the apple cider, shallots, and jalapeno; bring to a boil.
- Cook over medium-high heat until about 1 cup liquid remains, 15-20 minutes.
- Add in the remaining mop ingredients, bring to a boil, and remove from the heat.
- Let ribs stand at room temperature for 20-30 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 ½ 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 let rest for 5-10 minutes before slicing into individual ribs; serve warm.
Nutrition Facts : Calories 1761.6, Fat 142.8, SaturatedFat 52.8, Cholesterol 489.9, Sodium 909.8, Carbohydrate 14, Fiber 0.6, Sugar 10.3, Protein 98.7
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- Using a dull knife slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner with a paper towel and pull it off. Season the racks evenly with salt and pepper. Allow the racks to stand at room temperature for 15 to 30 minutes before grilling.
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- Using a dull knife slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner with a paper towel and pull it off. Season the racks evenly with salt and pepper. Allow the racks to stand at room temperature for 15 to 30 minutes before grilling.
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- Using a dull knife slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner with a paper towel and pull it off. Season the racks evenly with salt and pepper. Allow the racks to stand at room temperature for 15 to 30 minutes before grilling.
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