Best Barbecued Ribs
|For barbecue sauce|
|Ketchup||2 Cup (32 tbs)|
|Apple cider||1 Cup (16 tbs) (Or Juice)|
|Worcestershire sauce||2 Tablespoon|
|Light molasses||2 Tablespoon (Mild)|
|Cider vinegar||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Yellow mustard||2 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Red cayenne pepper||1⁄4 Teaspoon (Cayenne)|
|Brown sugar||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Ground black pepper||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Red cayenne pepper||1⁄2 Teaspoon|
|Pork baby back ribs||4 Pound (4 Racks, 1 Pound Each)|
1. Prepare barbecue sauce: In 4-quart saucepan, combine ketchup, cider, Worcestershire, molasses, vinegar, brown sugar, mustard, black pepper, and red pepper. Heat to boiling; reduce heat and simmer, stirring occasionally, until sauce thickens slightly, about 30 minutes.
2. Prepare ribs: In small bowl, combine paprika, brown sugar, chili powder, salt, black pepper, cumin, and ground red pepper. Pat ribs dry with paper towels. Sprinkle on both sides with spice mixture. Let stand 30 minutes.
3. Meanwhile, prepare grill.
4. Place 28" by 12" sheet of heavy-duty foil on surface. Place 1 rack of ribs in center of foil. Place 2 ice cubes under ribs. Bring long sides of foil up and fold several times to seal well. Fold in ends to seal tightly. Repeat with three more sheets of foil, 6 ice cubes, and remaining 3 racks of ribs.
5. Place foil packets on grill rack over medium heat. Cover and cook ribs over medium heat 1 hour, carefully turning packets over once with tongs. With kitchen scissors, cut an X in top of each foil packet to release steam; carefully peel back foil. Remove ribs and place directly on grill. Brush ribs with some sauce; cook, brushing and turning frequently, 10 minutes longer. Serve with remaining sauce on the side.