This recipe, inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Apple Cider Baby Back Ribs, serves four.
- 2 racks of baby back ribs
- 2 Tbsp. 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 Tbsp. finely chopped garlic
- 2 Tbsp. finely chopped onion
- 2 Tbsp. salt
- 2 Tsp. pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. 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, 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 approximately 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 approximately 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.