baby back ribs
with spiced apple-cider mop
SERVES: 4
COOK: indirect/medium
MOP
2 cups apple cider
¼ cup minced shallots
1 tablespoon minced jalapeño pepper, seeds removed
¼ cup ketchup
2 tablespoons white wine vinegar
2 tablespoons tomato paste
1 tablespoon dark brown sugar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 to 3 slabs baby back pork ribs, about 4 pounds
Kosher salt
Freshly ground black pepper
To make the mop:
1. In a small saucepan combine the apple cider, shallots, and jalapeño. Bring to a boil and cook over medium-high heat until about 1 cup of the liquid remains, 15 to 20 minutes. Add the remaining mop ingredients, bring to a boil, and remove from the heat. (The mop may
be made ahead and refrigerated until ready to use.)
2. Allow the ribs to stand at room temperature for 20 to 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, 1½ 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 allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm.
© 2001 Weber-Stephen Products Co. Recipe from Weber’s Big Book of Grilling. Used with permission.
Skillet Cornbread
with Bacon and Chives
Prep time: 20 minutes
Grilling time: 20 to 30 minutes
4 slices bacon
2 cups yellow cornmeal
11⁄2 cups all-purpose flour
1⁄2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon ground cayenne pepper
2 tablespoons finely chopped fresh chives
3 large eggs
1 cup milk
1⁄4 cup sour cream
1. In a 10-inch nonstick, oven-proof skillet over
medium heat, lay the bacon flat and cook until
crispy, 10 to 12 minutes, turning occasionally.
Drain the bacon on paper towels. Pour off and discard
all but 2 tablespoons of bacon fat in the skillet.
2. In a large bowl combine the cornmeal, flour,
sugar, baking powder, baking soda, salt, black pepper,
and cayenne pepper. Finely chop the drained
bacon and add it to the bowl along with the chives.
Mix well. In another large bowl, whisk the eggs,
milk, and sour cream. Pour the milk mixture into
the cornmeal mixture. Mix well.
3. Pour the cornbread batter in the skillet with the
bacon fat and spread it out evenly. Grill over Indirect
Medium heat until golden brown around the edges
and a toothpick inserted in the center comes out
clean, 20 to 30 minutes, rotating the pan occasionally
for even cooking. Allow to cool completely in the
skillet. Invert the cornbread onto a cutting board.
Cut into wedges. Serve at room temperature.
Makes 8 servings
Recipe courtesy of Weber-Stephen Products LLC
Used with permission.
