Makes: 8 servings
Prep: 30 mins
Cook: 4 hrs 20 mins
- 1/2 cup plus 2 tablespoons packed brown sugar
- 1/2 cup mustard
- 1/4 cup sweet smoked paprika
- 1/4 cup chili powder
- 2 tablespoons salt
- 2 tablespoons peach-flavor gelatin
- 1 tablespoon Worcestershire sauce
- 4 1 1/2-pound racks baby back ribs
- 1 cup apple juice
- 1/2 cup honey
- 1 stick (4 ounces) butter
- 1/2 cup store-bought barbecue sauce
- 1/4 cup apricot preserves
- Preheat a grill to low, using a combination of charcoal and fruit wood chips, if possible. In a medium bowl, combine 1/2 cup water with the brown sugar, mustard, paprika, chili powder, salt, gelatin and Worcestershire sauce. Spread the spice paste all over the ribs and grill over indirect heat for 2 1/2 hours.
- Meanwhile, in a medium saucepan, combine the apple juice, honey and butter and cook over medium heat until the butter melts.
- Cut eight 12-inch-long sheets of foil. Pour one-quarter of the butter mixture onto the center of each sheet, top with a rack of the grilled ribs, meaty side down, and crimp the foil to enclose; wrap with another sheet of foil. Repeat with the remaining ribs. Grill the packets, meaty side down, for 1 hour. Unwrap the ribs and grill, meaty side up, for 30 minutes more.
- Meanwhile, stir together the barbecue sauce, apricot preserves and 1/4 cup water; brush the ribs with the glaze and grill, meaty side up, until very tender, 20 minutes longer. Transfer to a cutting board and cut into individual ribs, brushing with the remaining apricot glaze.
- Earthworks Cabernet Sauvignon 2007 (Australia), Aresti Carmenere Curico Valley 2006 (Chile)
- If you don't have a grill, roast the ribs on two large baking sheets in a 250 degrees oven.