This recipe is only for those who can appreciate a sticky rib! The applesauce is a sweet surprise that creates a thick sauce that's finger lickin' good.
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dry mustard
- 1 teaspoon kosher salt
- 4 pounds pork baby back ribs
- 1/2 cup apple juice, plus 1/4 cup
- 1 cup barbecue sauce
- 2/3 cup applesauce
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Preheat the grill to medium.
Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat.
Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.
Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!
Cook's Notes: I use the shortcut of bottled barbecue sauce.
Apple juice adds to the apple flavor of the rib sauce. It also creates steam inside the foil pack so the ribs don't dry out. If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.