Apple City Baby Back Ribs

Name: Apple City Baby Back Ribs
Cuisine: American
Ingredients: ½ medium onion, minced; 1 tablespoon vegetable oil; 2 slabs baby back ribs, preferably 1¼ to 1½ pounds each; ¼ cup packed brown sugar; 4 teaspoons onion powder; 1 teaspoon ground cinnamon; 1 teaspoon dry mustard; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; ½ teaspoon dried thyme; 1½ cups apple cider or juice; 1½ cups apple cider or juice; ½ cup cider vinegar; 4 teaspoons Worcestershire sauce; Apple City Apple Sauce, Espresso Barbecue Sauce, or Boydesque Brew; Apple City Apple Sauce, Espresso Barbecue Sauce, or Boydesque Brew; Apple City Apple Sauce, Espresso Barbecue Sauce, or Boydesque Brew

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This recipe is inspired by the award-winning ribs made by the Apple City BBQuers from Murphysboro, Illinois, one of the most successful barbecue contest teams in the country.

Ingredients

Cheryl’s Cider Soak

1½ cups apple cider or juice
¾ cup cider vinegar

Americas
United States
Illinois
Murphysboro
Main course

Method

The night before you plan to barbecue, combine the soak ingredients in a large glass measuring cup. Place the slabs of ribs in a plastic bag or shallow dish and pour the marinade over the ribs. Refrigerate them overnight.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Remove the ribs from the refrigerator and drain them