Storified by Lucette Delacroix· Tue, May 14 2013 18:00:14
Slabs of baby back ribs are rubbed with a sweet and spicy mixture of brown sugar, garlic salt, chili powder, dried celery, red pepper, cinnamon, salt, and pepper, and grilled until tender then slathered in a mouthwatering sauce of apple cider, apple butter or jelly, pure honey, and dark or light brown sugar. Grilling the baby back ribs can take more than four hours total so it is best prepared during the weekend on a special occasion.
One of the most important steps in preparing the ribs for the grill is removing the skin or the thin membrane that covers the bone side of the ribs. You can loosen the membrane with a knife and use your finger to grab on one side with a paper towel for a good grip. Slowly pull off the membrane and tear it off the baby back ribs in one piece. If you don’t take this membrane out, it will cook as tough as leather.
For best results, the meat should be at room temperature before cooking. Pat it dry with a paper towel before applying the dry rub. Season both sides of the ribs with the spice rub, pushing it into the meat gently. The ribs will be initially cooked at an indirect heat at a low temperature for two hours, which means that the coals or the heat source should be on one side and the ribs are placed on the opposite side. If you are using a gas grill, turn half of the burners off and place the ribs above those unlighted burners.
One technique for regulating and keeping the temperature of the grill low for long periods of time is to use a water pan. It can also act as a drip pan for the ribs. If you want a smoky flavor, add wood chips soaked in water for thirty minutes and add these directly onto the coals.
Cut away the membrane from the ribs.
Stir together the ¼ cup brown sugar, garlic salt, chili powder, celery, red pepper, cinnamon, and a little salt and pepper. Set aside 1 tablespoon of the rub. Rub the remainder of the mixture onto the front and back of the ribs.
Preheat the grill, placing the coals to one side of the grate. Fill a disposable drip pan halfway with water and place on the opposite side, where there are no coals. Place the ribs on the grill, with the meat facing up, and cook indirectly for 2 hours and 15 minutes.
Make 2 double layer squares of foil big enough to lay a slab of ribs on, and wrap it up completely. Remove the ribs from the grill and place them meat side down on the foil.
In a small bowl, combine the apple cider, apple butter, honey, ¼ cup brown sugar, and the reserved rub. Pour this mixture over each slab of ribs, seal the ribs in the foil, and place back on the grill for an hour.
Remove the foil packages from the grill and unwrap them after letting them cool for a minute or two. Brush the remaining liquid in the foil packages over the ribs and place the ribs (without the foil) back on the grill for about 15 minutes.
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