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Recipes

Apple Cider Spareribs With Sticky Cider BBQ Sauce

Serves 4

Prep Time: 20 minutes

Cook Time: 140 minutes

Apple Cider Spareribs are perfect for the late summer and early fall season, as apples will be starting to peak for harvest. These babies are just the perfect sticky, boozy, shiny and snackable meal!

Ingredients

Sticky Cider BBQ Sauce

  • 1 tbsp. oil
  • 1 small onion, diced
  • 2 cloves garlic, minced/crushed
  • 1 tsp. paprika
  • 1 tsp. chilli powder
  • 1 1/2 cups cider (take from above mentioned bottles)
  • 2/3 cup molasses
  • 1 cup ketchup
  • 1 tbsp. lemon juice
  • 1 tbsp. Worcestershire sauce

Directions

Preheat the grill to about 250°F, use one burner on the lowest setting.

Remove any excess fat and silverskin from the back of the ribs. Place the ribs in a pan large enough for both racks, or a couple of pans. Pour one bottle of cider over the ribs (or divide it between more than one pan) and cover the top with a lid or foil.

Braise the ribs for one hour over indirect heat.

Combine the brown sugar and Cattle Boyz Smoky Southwest Seasoning. After an hour, remove the ribs from the braising liquid and pat dry with towel. Sprinkle both sides of each rack generously with the brown sugar/Cattle Boyz mixture. Wrap the ribs in foil and place them back on the grill over indirect heat. Continue cooking for about an hour.

Once that second hour is up, open the foil and allow the ribs to rest on the grill while preparing the sauce.

To make the sauce, add oil and onion to a sauce pot, sautéing until they're tender, add the garlic and continue cooking for a minute. Add the paprika, chilli, cider, molasses, ketchup, lemon juice and Worcestershire sauce. Bring the whole thing to a boil for 10 to 15 minutes.

Remove the ribs from the grill and turn it up to 350 to 400°F. Slice between each rib and brush with the sauce. Place the ribs onto a baking sheet covered in foil and onto the grill. Bast every 3 to 5 minutes for at least 20 minutes, until there's a thick glaze of boozy, sticky sauce.

Serve hot with whatever cider is left, and your favorite side dishes, such as corn on the cob.

Recipe from Napoleon Grills.

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