- 2 cups apple cider
- 1/2 cup shallots, minced
- 1 small jalapeno pepper, seeded and minced
- 1/4 cup ketchup
- 2 Tbsp white wine vinegar
- 2 Tbsp tomato paste
- 1 Tbsp dark brown sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 slabs (4 lbs) baby back ribs
- Salt and pepper to season ribs
Boil apple cider, shallots and jalapeno pepper over medium-high heat.
Continue boiling until 1 cup of liquid remains (about 15 minutes).
Add ketchup, vinegar, tomato paste, brown sugar, salt and pepper.
Return to a boil. Once boiling rapidly, remove from heat.
Allow ribs to sit at room temperature for 20 minutes.
Rub with salt and pepper.
Heat grill to the medium-high setting.
Place the slabs rib-side down on the grill over indirect heat.
Grill for about an hour, basting frequently with the sauce mixture for the first 45 minutes. The meat should be very tender and pull away from the bone.
Allow the ribs to stand 15 minutes before serving.
Tip: For crispier ribs, cook over direct heat meat-side down for about 15 minutes before moving to indirect heat, rib-side down, to finish cooking through.