Pretty much the exact recipe from Weber’s Big Book of Grilling
I want my baby back baby back baby back ribs (barbecue sauce). Plan on 1# of ribs per person. We trek to the local butcher, Kincaid’s, for ribs – no matter the time of year, they carry really high quality ones. We double this sauce so there is plenty. Please, please make sure you have an extra propane tank, it’s just that sad when you run out of propane. I think roasted veggies, bread and brownies make a good meal, and a bottle or two of a big red works great.
- 2 cups apple cider
- 1/4 cup minced shallots
- 1 tbs minced jalapeno pepper, seeds removed
- 1/4 cup ketchup
- 2 tbs white wine vinegar
- 2 tbs tomato paste
- 1 tbs dark brown sugar
- 1/4 tsp kosher salt
- 1/3 tsp freshly ground pepper
- 2 to 3 slabs baby back pork ribs, approx 4 pounds
- more salt and pepper for seasoning
To make the mop:
- In medium saucepan combine cider, shallots and jalapeno. Bring to boil and cook over medium high heat until about half of the liquid remains, approx 15 – 20 min (closer to 30-40 min. for double recipe).
- Add remaining mop ingredients, bring to boil, let simmer for a minute, and remove from heat.
- The mop can be made a day before and kept in the fridge overnight.
For the ribs:
- Season ribs with salt and pepper, grill, rib side down, over indirect medium heat until meat is tender and pulled back from ends of bones, approx 2 to 21/2 hours. Baste ribs frequently with mop throughout grilling time, about every 10-20 minutes, but stop basting during last 10 minutes. Depending on the quality of your grill, rotate the ribs about every half hour to ensure even cooking.
- Remove from grill and allow to rest 5 to 10 minutes before slicing.