Apple-Glazed Barbecued Baby Back Ribs

Total Time : 4 Hours  30 Minutes     Serves : 4
CHRISTINE  LILLEY  "chef" ..PRESQUE ISLE DOWNS & CASINO
 These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Christine  Lilley . To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture. 

1/2        cup dark brown sugar 
4            teaspoons garlic salt
 4          teaspoons pure ancho chile powder 
2           teaspoons salt 1 teaspoon ground black pepper 
1/2        teaspoon celery salt 
1/4       teaspoon cayenne pepper 
1/4       teaspoon cinnamon 
1/4       teaspoon freshly ground white pepper 
1/2       cup apple cider 
1/4       cup apple jelly, melted 
1/4       cup honey 
2          racks baby back ribs (about 4 pounds total) 
1          cup prepared barbecue sauce

 1          Preheat the oven to 250°. In a bowl, mix 1/4 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 1/4 cup of sugar.
 2          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 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.

 3          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.
Pairing :

A bold red is a great choice for ribs, and Syrah's sweet spice is delicious with this apple glaze. Try one from California or Washington state.