7
BABY BACK RIBS WITH SPICED
APPLE-CIDER MOP
Indirect/Medium
from Weber’s Big Book of Grilling™
For the mop:
2 cups apple cider
1/4 cup minced shallots
1 tablespoon minced jalapeño pepper,
seeds removed
1/4 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons tomato paste
1 tablespoon dark brown sugar
1/4 teaspoon kosher salt
1/4 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: 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.)
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, 1-1/2 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.
Makes 4 servings.
BRATWURST & BEER
Direct/Medium
1 can beer, 12 ounces
1⁄2 cup chopped onions
1⁄2 cup chopped green bell pepper
1 pound bratwurst
Hot dog or bratwurst buns
Mustard
Place a large foil pan in the center area of the cooking
grate; pour beer into pan, then add onions and bell
pepper. Place bratwurst beside pan on cooking grate
and grill over Direct Medium heat until lightly browned,
6 to 8 minutes, turning once halfway through grilling time.
Transfer bratwurst to beer mixture, cover with foil,
and cook for 25 minutes. Serve on buns and top with
mustard and additional chopped onions, if desired.
Makes 4 servings.
97668_US_1005.indd 797668_US_1005.indd 7 10/11/05 1:13:16 PM10/11/05 1:13:16 PM
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