Hard Cider Baby Back Ribs + Cider BBQ Sauce. (Paleo/Gluten/Dairy/Egg/Nut Free)
· 1 rack of baby back ribs cut into 3rds
· 4 bottles of hard cider (we used angry orchard)
· Leftover hard cider in pot
· 1 large onion chopped
· 1 (6 oz) can of Tomato Paste
· 1/4 Cup Ketchup
· 3/4 tsp.salt
· 1/2 tsp. pepper
· 1 TBSP Gluten Free Worcestershire Sauce
· 4 TBSP blackstrap mollasses
1. Pour into a deep pot the 4 bottles of hard cider. Bring to a boil and add the ribs. Cover, turn down to a gentle boil and cook them covered for 30 minutes.
2. After the 30 minutes remove the ribs and place them on a rack placed on a cookie sheet. (I just use a cookie cooling rack that fits inside my large cookie sheets) Set aside.
3. Remove the lid from the pan- skim out any chunks of pork (but reserving all of the liquid) Turn the stove back on and bring the cider to a rapid boil. Add all of the bbq sauce ingredients and continue to boil down until it becomes a thick bbq sauce. Puree the sauce once its thick (so that the onions are not chunky).
4. Finish the ribs: brush a little oil on the ribs, then brush them liberally with the bbq sauce. Leaving them on the rack/cookie sheet. Turn the broiler setting on high in your oven. Then place the ribs in cooking them 4-5 minutes each side (keep an eye on them the whole time)
5. After cooking brush them with additional bbq sauce and serve.
If you wanted to cook 2 racks of ribs in the cider that would be ok! Just keep in mind that your sauce will end up a bit oily in comparison to the version I made for you!
You will end up with about 2-3 cups of extra bbq sauce! Its really delicious and would taste great mixed with pulled pork or sloppy joes. It can be stored in a sealed container for at least a week. Probably longer. You could also stick it in the freezer to use at another time!