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Brown Sugar Applewood Ribs

Tuesday, 25 August 2020 14:42

TASTE News Service, August 25, 2020 – We may be getting tired of dealing with daytime temperatures near—or even exceeding—100-degrees, but it is ideal weather for cooking outdoors.

Before that barbecue grill goes back into the garage, there’s still at least a month or two when we can try recipes such as today’s Brown Sugar Applewood Ribs. We’d like to take credit for the creation of this great-sounding concoction, but the truth is, we found it at the website of Kingsford Charcoal. Our editor plans to open a beer and give it a try and suggests you might want to do that, too.

Yields: 4 to 6 Servings

Cook time: 3 hours 20 minutes

Prep time: 15 minutes

 

Ingredients

2 slabs ribs (spare or baby back)

1½ cups your favorite BBQ sauce

 

Dry Rub

cup dark brown sugar

2 tbsp garlic salt

4 tsp chili powder

1 tsp black pepper

½ tsp celery salt

¼ tsp red pepper

¼ tsp cinnamon

 

Liquid Seasoning

½ cup apple cider

½ cup brown sugar

 

Instructions

In a small bowl, combine the dry rub ingredients and mix well. Generously apply the dry rub to both sides of the ribs.

Build a charcoal fire for indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 250°F.

Place the ribs over the void side of the grill, close the lid and cook the ribs for 2 hours 15 minutes.

Remove the ribs from the grill. Place each rack of ribs meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each rib. In a small bowl, mix the apple cider and brown sugar. Pour 1/2 cup of the liquid over each rib. At the same time, tightly wrap and seal each rack of ribs with aluminum foil. Place the wrapped ribs back on the grill over the void side of the grill for 1 hour.

Remove the ribs from the grill, unwrap each rack of ribs and discard foil. Brush both sides of the ribs with your favorite BBQ sauce and place the ribs back on the grill for 5 minutes, or until sauce caramelizes. Remove from the grill, cut and serve warm.

 

(Recipe created by Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q on behalf of Kingsford® Charcoal.)

Last modified on Tuesday, 25 August 2020 14:53
More in this category: « Tropical Kabobs for the Grill

 

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