Ingredients
>
1/4 cup packed light brown sugar
>
1/4 cup dry barbecue rub
>
2 (about 3 1/2 - 4 lbs) racks baby back ribs
>
Heavy-duty foil
>
1 cup water
>
1/4 cup apple cider vinegar
>
1 cup red pepper jelly
Steps
1
Preheat oven to 325°F. In a medium bowl, combine the brown sugar and barbecue rub and season with salt and pepper. Pat the rib racks dry with paper towels and place on a large sheet of heavy-duty foil. Using a knife, cut and pull off the membranes from the back of ribs. Season ribs all over with rub mixture. Season well with salt and pepper. Fold foil up and over ribs, taking care to seal well. Wrap ribs in a second sheet of foil.
2
Place ribs in a large roasting pan or disposable foil pan. Add the water and vinegar to bottom of pan. Cover pan tightly with foil and bake 2–2½ hours, until ribs are tender when pierced with a paring knife but not falling off the bones.
3
Set grill to medium-high and grease the grill grates. Microwave the pepper jelly 30 sec.–1 min., until smooth and runny enough to brush. Transfer ribs to a rimmed baking sheet and carefully unwrap ribs. Discard foil. Brush ribs all over with pepper jelly. Transfer ribs to grill and cook 8–10 min., until caramelized in spots, turning as needed. If desired, cut racks into individual ribs and serve with any remaining jelly on the side.
Tips
If you can’t find red pepper jelly, stir crushed red pepper flakes into 1 cup jam or jelly of choice, to taste.
