Ingredients
1/2 c. dark brown sugar
4 tsp. garlic salt
4 tsp. pure ancho chile powder
2 tsp. salt
1 tsp. ground black pepper
1/2 tsp. celery salt
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
1/4 tsp. freshly ground white pepper
1/2 c. apple cider
1/4 c. apple jelly
1/4 c. honey
2 rack baby back ribs
1 c. prepared barbecue sauce
Preparation
Step 1Preheat the oven to 250 degrees. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon, and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey, and the remaining 1/4 cup of sugar.Step 2Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.Step 3Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.
