Apple-Cherry-Jalapeño Ribs Recipe

Apple-Cherry-Jalapeo Ribs Recipe

Recipe courtesy of Chris Lilly

Level: Intermediate

Yield: 4 to 6 servings

Total time: 4 hr 45 min  |  Active: 1 hr 10 min

Nutritional analysis (per serving): Serving size 1 of 6 servings Calories 1413; Total Fat 102 g; Saturated Fat 33 g; Carbohydrates 53 g; Dietary Fiber 3 g; Sugar 45 g; Protein 68 g; Cholesterol 346 mg; Sodium 1287 mg.

Background

Barbecue Hall of Famer and People's Choice Award winner Chris Lilly is known for arriving early and cooking low and slow. His apple-cherry-jalapeo ribs were a hit at competitions so popular he prepared over 170 racks at one event.

Ingredients

• 2 tablespoons packed dark brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic salt
• 1 1/2 teaspoons onion salt
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• Freshly ground black pepper (about 3/4 teaspoon for rub + additional to taste)
• Kosher salt
• 2 racks spare ribs (about 8 pounds total)
• 2/3 cup pitted cherries
• 1/2 cup apple juice
• 1 large jalapeo pepper, thinly sliced
• 1/4 cup packed dark brown sugar (for liquid seasoning)
• 1/4 cup honey
• 1 cup tomato-based barbecue sauce

Directions

• Light a charcoal grill and set it up for indirect grilling: place the coals to one side and a drip pan on the empty side. Allow the fire to settle to about 250F.
• Prepare the dry rub: mix the 2 tablespoons brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne, oregano, cumin, and 3/4 teaspoon black pepper in a small bowl. Reserve 2 tablespoons of this rub for the liquid seasoning.
• Prepare the ribs: work with one rack at a time. Use a paring knife to loosen and remove the membrane from the bone side. Season the racks generously with kosher salt, then apply the dry rub liberally on both sides.
• Place the ribs bone-side down on the cooler side of the grill over the drip pan. Cover and cook until nicely browned, about 2 hours 15 minutes, adding more charcoal as needed. Transfer each rack to a large double layer of foil.
• Make the liquid seasoning: in a food processor, blend the cherries, apple juice, jalapeo, 1/4 cup brown sugar, honey, and the reserved 2 tablespoons of dry rub until smooth. Measure out 1 cup of this mixture and set it aside for the glaze. Brush the remaining liquid onto the ribs, then wrap them tightly in foil. Return the foil-wrapped ribs to the cooler side of the grill and cook until tender, about 1 hour.
• Make the glaze: combine the barbecue sauce with the reserved 1 cup of liquid seasoning. Remove the ribs from the grill and unwrap. Brush the glaze on both sides, then place the ribs back on the grill over direct heat. Cover and cook, turning halfway, until caramelized, about 10 minutes.
• Transfer to a cutting board and let rest for 10 minutes before slicing.

Photograph by Ryan Dausch

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