Apple Cider Baby Back Ribs
Larry Barnett, from LongHorn Steakhouse shared a recipe that would satisfy not only hungry football tailgaters, but your family as well.
Click here to learn more about LongHorn Steakhouse.
Baby back ribs slow-roasted for four hours for flavor and fall-off-the-bone tenderness, then fire-grilled and basted with our house-made apple cider BBQ sauce.
2 racks of baby back ribs
2 tablespoons of canola oil (for greasing the grill)
2 cups of BBQ sauce of your choice
1 cup plus 2 oz. of apple cider / apple cider beer
2 oz. of apple liqueur (optional)
1 dash of ground cinnamon
1 tablespoon of finely chopped garlic
2 tablespoons of finely chopped onion
2 tablespoons of salt
2 tablespoons of pepper
1 tablespoon of garlic powder
1 tablespoon of onion powder
You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you’re cooking in an oven in your home kitchen or on a typical gas grill.
Season ribs with salt, pepper, onion powder and garlic powder.
Lay ribs meat-side down on a baking sheet with an elevated edge.
Pour 1 cup of apple cider into the bottom of the pan. Cover the sheet pan completely in aluminum foil.
Bake in 325-degree oven for approx. 2 ½ hours or until meat is tender enough to be pulled from the bone.
Combine BBQ sauce, 2 oz. apple cider beer, apple liqueur, garlic and onion in a medium-sized bowl and mix.
Apply canola oil to char-grill and heat to medium-high.
Place ribs on grill meat-side up and baste with BBQ sauce.
Grill for approx. 3 minutes.
Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs.
Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges.
Let ribs rest for 5 minutes then brush with BBQ sauce before cutting them into 1 and 2-bone pieces.
Serve with remaining BBQ sauce on the side for dipping.
Recipe serves four.