Apple Butter BBQ Ribs Recipe

Baby back ribs slow-cooked on an outdoor grill are always a crowd pleaser, but this unexpected variation from CharBroil smothered in a barbecue sauce made with apple butter is a guaranteed hit.



Summer 2018

  • Char-Broil
    Baby back ribs are slow roasted on the grill with a delicious apple butter barbecue sauce.
    Courtesy of Char-Broil
  • Char-Broil
    The Char-Broil Great Book of Grilling features 300 recipes from the grilling experts at Char-Broil, including appetizers, meat, vegetables, and more.
    Courtesy of Char-Broil
  • Char-Broil
  • Char-Broil

Yield: 4 to 6 servings

This recipe serves 4 to 6, and takes about 3 hours to prepare.

Ingredients:

  • 2 full slabs baby back ribs
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne powder
  • 1⁄2 tablespoon salt
  • 1⁄2 tablespoon black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • Apple wood chunks

Apple Butter BBQ Sauce:

  • 1 cup apple butter
  • 1⁄2 cup ketchup
  • 1⁄2 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Instructions:

  1. Preheat grill for indirect heat: Place an aluminum foil pan filled with water under the grill grate and toss a chimney of hot coals alongside.
  2. With a butter knife and some paper towels, remove the membrane under each slab of ribs by inserting the knife between the membrane and one of the bones. Pull the membrane with a paper towel to remove it completely.
  3. Mix brown sugar, paprika, cayenne, salt, pepper, ginger, and dried thyme in a small bowl. Apply the rub on both sides of the ribs with your hands, so it penetrates the meat.
  4. Place ribs on the grill grate in indirect heat, and toss a few apple wood chunks onto the hot coals. Close the lid and cook for 2 hours at 300 F.
  5. Combine all the Apple Butter BBQ Sauce ingredients in a saucepan, and simmer for 10 minutes. Set aside.
  6. After 2 hours of cooking, wrap ribs in foil, with 1 cup sauce spread on top of each. Cook for another hour at 300 F. You know the ribs are done when the meat has shrunk about 1 inch from the bones. Once fully cooked, remove ribs from foil, and sear over direct heat for 30 seconds per side to caramelize the sauce.

More from The Char-Broil Great Book of Grilling:


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