Rachael Ray Every Day

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Recipe Summary

prep:
30 mins
cook:
4 hrs 20 mins
total:
4 hrs 50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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