Ingredients
½cupdark brown sugar
4tspgarlic salt
4tsppure ancho chile powder
2tspsalt
1tspground black pepper
½tspcelery salt
¼tspcayenne pepper
¼tspcinnamon
¼tspwhite pepper,freshly ground
½cupapple cider
¼cupapple jelly
¼cuphoney
2rackbaby back ribs
1cupbarbecue sauce,prepared
Preparation
Preheat the oven to 250 degrees F. In a bowl, mix ¼ 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 sugar. Pull 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 2½ hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.
Light 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.
