Baby Back Ribs with Spiced Apple-Cider Mop
Keys: Bbq Barbequed Barbecued Grilling Main Dish Pork Meats Warm
Yield: 4
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 x slabs baby back pork ribs - (to 3) abt 4 lbs total
Kosher salt to taste
Freshly-ground black pepper to taste
Method:
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.
~Angelique~
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