Apple Cider Ribs
Suggested Wine: Otter Creek Winery Brookside Blush Ingredients
2 slabs loin back ribs (baby back)
1 cup KC Masterpiece® Original Barbecue Sauce
¼ cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon celery salt
¼ teaspoon red pepper
¼ teaspoon cinnamon
¼ teaspoons white pepper
½ cup apple cider
¼ cup apple jelly
¼ cup honey
¼ cup brown sugar
1 tablespoon dry rub mix (above)
Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and
mix well. Reserve a tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub
onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the
other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When
the charcoal grill reaches 250°F, place ribs meat-side up on grill grate and cook over indirect heat for two
hours and 15 minutes.
Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square.
The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl.
Pour ½-cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the
wrapped ribs back in cooker for one hour at 250°F.
Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the
ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.