Cider Mop Ribs Recipes

Steps:

• Make the mop: in a small pan, combine the apple cider, shallots, and jalapeno; bring to a boil.
• Cook over medium-high heat until about 1 cup liquid remains, 15-20 minutes.
• Add in the remaining mop ingredients, bring to a boil, and remove from the heat.
• Let ribs stand at room temperature for 20-30 minutes before grilling.
• Season with salt and pepper.
• Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.
• Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 minutes.
• Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs; serve warm.

Steps:

• Pre cook the ribs for 30 mins in water or pressure cooker.
• Use a small pan to make the mop.
• Mix together the cider, onions and jalapeños and bring to the boil, reduce the heat and simmer till reduced by half.
• Add the remaining ingredients, reboil and remove from the heat.
• Pre heat the oven to medium.
• Remove the ribs from the water / pressure cooker, and place on a rack over a tray. Add 4 cup water to the tray.
• Spoon some of the mop over the ribs and place in the oven, baste every 20 miins or so, do not let the ribs dry too much. Cook for 1 hour.
• In a small pan reheat the mop and thicken with cornstarch.
• Serve the ribs with a cold rice salad, with the mop as a dip.

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the ginger, shallots, and garlic. Cook, stirring frequently, until the vegetables are soft and brown, about 5 minutes. Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and with a wooden spoon scrape up any of the browned bits that cling to the bottom. Add the cider, jelly, molasses, bay leaf, coriander seeds, peppercorns, and sage. Bring to a boil and reduce until the mixture is syrupy and yields about 1 1¿2 cups, about 1 hour.
• Strain and add lemon juice, salt, and black pepper, to taste.

Steps:

• Melt the butter over medium heat in a nonreactive saucepan. Add the onions and garlic and cook, stirring, until the onions are softened and almost translucent, about 4 minutes. Add the paprika, mustard and bay leaf, and cook, stirring, until you can smell the spices, about 30 seconds. Add the apple cider, ketchup and chipotle, bring to a simmer and cook until the sauce has thickened slightly, about 15 minutes. Add the cider vinegar and cook for an additional 5 minutes. At this point, you have a mop sauce. The liquid should be fairly tart and thin in consistency.
• To make the barbecue sauce, continue cooking the sauce until thickened, for an additional 20 to 30 minutes. Taste and adjust the seasoning. Use immediately, or refrigerate in a nonreactive container for up to 2 days.

Steps:

• Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
• Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
• Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
• Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.)
• In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week.
• In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months.
• In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week.
• Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
• Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks.

Steps:

• Place a 2 lb. rack of baby back ribs in a foil lined shallow pan.
• Add 1 1/2 cups apple cider and cover lightly with foil.
• Bake at 250° for 3 hours basting every 1/2 hour or so with the cider.
• After 3 hours remove from oven and add rub or sauce to ribs.
• Drain off some liquid if needed.
• Return to oven and bake uncovered for 1 hour at 325°.

Steps:

• 1. In a medium nonreactive bowl, mix the dry rub with the apple juice, water, and salt until the salt is dissolved.
• 2. Funnel into a plastic squeeze bottle or put in a clean glass jar until ready to use. The mop will keep, tightly covered, in the refrigerator for up to 2 days. (If you add beer, use the mop the same day.) Shake before using.

Steps:

• In a medium saucepan, melt butter.
• Add cider, sugar and pepper.
• Stir occasionally until it comes to a boil.
• Remove from heat.
• Stir in bourbon.
• Mop ribs every hour.

Steps:

• About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.
• For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.
• Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
• Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
• Cut the racks into 3- or 4-rib sections and serve.