Ribs only seem complicated.
This recipe from Chef Nick Wallace is proof the work is worth the reward.
The spice rub complements that smoky flavor while the apple juice mixture helps to keep the ribs moist.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell
The grated apples melt into the jam.
The cinnamon adds a warm flavor the compliments the ribs.
Then, place the ribs in the oven to continue cooking.
Light charcoal chimney starter filled with charcoal.
Cover grill, adjusting vents as needed to maintain a grill temperature of 250F to 275F.
Combine apple juice and 1/2 cup of the cider vinegar in a spray bottle.
Spray ribs with juice mixture, and sprinkle evenly with salt.
Let stand 10 minutes.
Sprinkle ribs with pork rub seasoning; let stand 15 minutes.
Place ribs, meaty sides up, on lightly oiled grates over side without coals.
Remove ribs to a clean work surface.
Spray bone side of ribs with juice mixture.
Brush meat side of ribs with 1/2 cup of Nicks Apple Jam, and top with butter pieces.
Tightly wrap each slab of ribs separately in a double layer of heavy-duty aluminum foil.
Set rib packets, meat side up, on grill over side without coals.
Remove ribs from grill.
Remove ribs from foil, and place on a foil-lined baking sheet.
Brush ribs all over with half of the barbecue sauce mixture.
Set ribs, meat side up, on grill over side without coals.
Grill, covered, at 250F to 275F until sauce sets, about 10 minutes.
Brush meaty sides of ribs with remaining barbecue sauce mixture.
Cover and continue to grill until sauce sets and begins to caramelize, about 10 minutes.
Remove ribs from grill, and slice.
Nick’s Apple Jam
ACTIVE 15 MIN.
- TOTAL 30 MIN.
MAKES 1 CUP
Grate 1 lb.
Add grated apples to a small heavy-bottomed saucepan.
Stir in 3 tablespoonsapple cider vinegar, 3 tablespoonswater, 1 3-inchcinnamon stick, and 1 wholestar anise.
Cover and cook over low, stirring occasionally, until apples are slightly softened, about 5 minutes.
Remove from heat, and stir in 1 teaspoonvanilla extract and 1/8 teaspoonground cinnamonto taste.
Cool completely, about 1 hour.
Store in a sealed jar in refrigerator for up to 1 week.
