Inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Apple Cider Baby Back Ribs
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
• 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.