Prep Time30 minutes
Grilling Time1-1/2 to 2 hours

Mop
2 cups apple cider
1/4 cup minced shallot
1 tablespoon minced jalapeño chile 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 ground black pepper

2–3 slabs baby back pork ribs, about 4 pounds total
Kosher salt
Ground black pepper

1. In a small saucepan combine the apple cider, shallot, 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 heat. The mop can be made ahead and refrigerated until ready to use.

2. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner with a paper towel and pull it off. Season the ribs evenly with salt and pepper. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Grill the ribs, bone side down, over indirect medium heat, with the lid closed as much as possible, 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