Ingredients:
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
Four 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
Directions:
1. Preheat a grill to low, using a combination of charcoal and fruitwood 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.
2. Meanwhile, in a medium saucepan, combine the apple juice, honey and butter and cook over medium heat until the butter melts.
3. 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.
4. 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.
Comments:
Adam's learning bad habits from the lazy cook (ie, me.) He took a look at this recipe and when he discovered he'd have to start dinner at about 1 and have the grill on for like four hours he said "screw that, where's the crockpot?" Heh. He did cook the ribs with the rub on the grill for two hours and then he put them in the slow cooker with the rest of the stuff. They turned out great. Good flavor, easy to get off the bones. Another rousing success. Plus, it was kind of cool that the recipe was called "Adam's Ribs", eh?
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