Written and submitted by Hugh Bernstein
(runner up in the 2004 Lip Smackin’ Rib Recipe Contest at Barbecuebible.com)

This recipe is a variation on the theme of “pork chops and apple sauce.” I figured if pork chops can go with apples, pork ribs must go even better (mainly because ribs are just plain better than chops, not that there is anything wrong with chops). Thus, the flavor of apple, primarily though the use of apple cider, permeates the various parts of the recipe. (In a prior version, I had brined the ribs in an apple cider-based brine, but found the benefits insubstantial.)

The other unique feature of this recipe is that all of the various parts are tied together in the end through the sauce. One of the “secret” ingredients of the sauce is the same rub that is used on the ribs. The second “secret” ingredient of the sauce is a “finishing liquid” in which the ribs are cooked for a period of time, which mixes with drippings from the ribs.

Rub

5 tablespoons, plus 1 teaspoon paprika
2 tablespoons freshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon, plus 1 teaspoon kosher salt
2 teaspoons Old Bay seasoning
2 teaspoons chipotle powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons mustard powder

This will make more than enough rub for two racks of ribs.

Finishing Liquid

1 cup apple cider
2 tablespoons cider vinegar
2 tablespoons soy sauce
3 cloves garlic chopped

Sauce

1 cup ketchup
1/2 cup cider vinegar
1/4 cup worcestershire sauce
2 tablespoons lemon juice
2 teaspoons mustard powder
1 1/4 teaspoons kosher salt
1/4 cup maple syrup
1/2 cup frozen apple juice concentrate
2 tablespoons of the rub
1/2 teaspoon liquid smoke

Other

2 racks baby back pork ribs
Apple cider for spritzing ribs during smoking (about a cup to a cup and a half)

1. The night before cooking, thoroughly combine all the ingredients for the rub. Set two tablespoons aside for use in the sauce later.

2. Lay each rack of ribs on a large sheet of silver foil, bone side up. Remove the membrane from the ribs. Apply the rub very liberally to both sides of each rack of ribs and wrap each rack in the foil. Refrigerate overnight.

3. Set up the grill for indirect cooking. Place a drip pan underneath the portion of the cooking grate where the ribs will sit during cooking and fill the drip pan about half full with water. Smoke the ribs, preferably with apple wood, for two hours, maintaining a temperature of between 225 degrees and 250 degrees. Spritz the ribs liberally with apple cider every twenty minutes.

Cook’s Note: Although cooking the ribs between 250 and 300 seems to work reasonably well, the ribs are never as “smoky” as those cooked between 225 and 250, and never seem to develop a noticeable smoke ring. If I am not using a rib rack, I cook the ribs meaty side up. I’m not sure this makes any difference, it is just the way I have always done it.

4. While the ribs are smoking, combine all the ingredients for the finishing liquid and whisk together thoroughly.

5. While the ribs are smoking, make the base for the sauce by combining all of the sauce ingredients in a heavy saucepan and simmering, just under a boil, until slightly thicker than the consistency of a finished Kansas City-style barbecue sauce (about 15 to 20 minutes). It is necessary that the sauce base be slightly thicker, because additional liquid will be added later. This step can be performed the day before and refrigerated.

6. After the ribs have smoked for two hours, remove the ribs from the grill and wrap in foil, pouring one half of the finishing liquid into each package. The easiest way to do this is to place the ribs bone-side up in the center of a large sheet of foil. Bring the two longer ends of the foil together and fold or roll together until loosely wrapping the ribs, trying to make the seal as water-tight as possible. Then, fold or roll one of the short ends until loosely wrapping the ribs, again trying to make the seal as water-tight as possible. One of the short ends of the package should still remain open. Pour half the liquid into the open end of the package and tilt the ribs to distribute the liquid. Fold or roll the final open end until loosely wrapping the ribs, again trying to make the seal as water-tight as possible.

7. Return the ribs to the grill and cook for another hour, in the foil, still maintaining a temperature of 225 to 250 degrees.

8. After the ribs have cooked an hour in the foil package, remove the ribs from the grill and drain the liquid from one package into a heavy saucepan (if less than half a cup of liquid is obtained from one package, drain the liquid from both). The easiest way to do this is to lay the rib package across the saucepan and puncture the foil at the center of the ribs allowing the liquid to drain into the saucepan. Simmer the drained liquid at just under a boil until thickened slightly and reduced by about a quarter. Combine the liquid with the sauce base and continue simmering for approximately five more minutes, thoroughly combining the two parts into a single sauce. (This sauce really shines the next day; refrigerate any unused sauce overnight and then skim the fat layer that forms on top; the next day sauce alone is worth the effort of making the ribs.)

9. Serve the ribs and sauce. My service preference is to cut the ribs into two-bone sections and serve the sauce in an individual dipping bowl, allowing everyone to sauce to preference, although simply slathering the ribs with the sauce works well also.