Rocky Mountain Apple Ribs Food

ROCKY MOUNTAIN RIBS

Steps:

• Cut racks in half if desired.
• Sprinkle rub on both sides of ribs.
• Place ribs curved side up in disposable aluminum roasting pan.
• Stack ribs on top of one another, if desired.
• Add cider and wine.
• Cover pan tightly with aluminum foil.
• You may have to join two sheets to make one large sheet to cover the top of the pan.
• Roast ribs in 300-degree oven or closed grill on indirect medium heat for 1 1/2 to 2 hours.
• Remove pan from oven or grill and allow to cool slightly. Open foil carefully, and transfer racks to grill.
• Discard liquid in pan.
• Grill racks over direct medium-high heat until slightly browned, about five minutes a side.
• Baste with your sauce and continue grilling until sauce is caramelized, with small black stripes.
• Remove from grill.
• Enjoy. Serves six.

BIG JOHN'S ROCKY MOUNTAIN RIBS

Steps:

• Remove rack ends of ribs if not done prior to purchase.
• Pierce meat with a fork several times and cut racks in half.
• In a large pot, combine Dr Pepper, pineapple juice, ale and brown sugar, mix and add ribs.
• Add water in order to submerge ribs completely if necessary.
• Bring to a boil and cook for 1 hour, retaining the liquid when finished.
• Sauté onion, garlic and green pepper in butter for about 5 minutes until tender.
• Add tomato paste and about 3 cups of the liquid remaining from boiling the ribs.
• Add Worcestershire sauce, mustard, vinegar, molasses, liquid smoke and spices, mix well.
• Let mixture boil down stirring often until fairly thick.
• Remove from heat and whisk lime juice into mixture.
• Remove ribs from mixture, dust with cayenne and grill them on a Bar-B-Q over medium heat for 5-8 minutes per side.
• Brush ribs with sauce, then put them back on the Bar-B-Q over LOW HEAT for another 10-15 minutes, bushing frequently with sauce and being careful not to burn them.

ROCKY MOUNTAIN APPLE RIBS

Steps:

• Pat dry ribs with soft towel. Combine dry ingredients in a small container. Generously cover ribs with dry rub. Place in plastic bag and set in refrigerator for 6-24 hours. Let ribs return to room temperature before cooking (25 minutes). Fill smoke box with pre-soaked apple wood chips. Cover smoke box with layer of aluminum foil. Poke holes into the foil to release smoke. Fill water tray with cool water. Ignite smoker and set at medium heat. Cooking time is approximately 2-3 1/2 hours. Smoke until meat temperature reaches 130° F, then remove water pan and dry smoke until reaches 155° F. Ribs are done when 1/8" to 1/4" of bone end shows and the ribs separate easily.