Cider Mop Ribs
Get ready to elevate your barbecue game with these irresistible Cider Mop Ribs, a smoky, tender delight infused with layers of sweet, tangy, and savory flavors. This recipe combines a well-balanced dry rub of paprika, brown sugar, and garlic powder with a luscious apple cider mop sauce, featuring hints of Dijon mustard, honey, and Worcestershire. Slowly cooked to perfection on the grill or smoker, these ribs are basted for hours to ensure a mouthwatering, fall-off-the-bone texture. Ideal for backyard cookouts or weekend feasts, this crowd-pleasing dish pairs beautifully with classic sides like coleslaw or baked beans. Whether you’re a barbecue enthusiast or trying ribs for the first time, Cider Mop Ribs deliver exceptional flavor and tenderness every time!
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Recipe Information
Ingredients
- 2 racks pork ribs (spare ribs or baby back ribs)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon paprika (sweet or smoked)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar
- 1 cup apple cider vinegar
- 1 cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
Instructions
Preheat your grill or smoker to 250°F (121°C) for indirect cooking.
Prepare the ribs by removing the silverskin membrane from the back of each rack. Use a knife to lift the edge of the membrane and then pull it off using a paper towel for grip.
In a small bowl, mix the kosher salt, black pepper, paprika, onion powder, garlic powder, and brown sugar to create a dry rub.
Generously coat both sides of the ribs with the dry rub, pressing it into the meat for maximum flavor. Let the ribs sit at room temperature for 15-20 minutes while you prepare the mop sauce.
In a medium saucepan, combine the apple cider vinegar, apple cider, Dijon mustard, Worcestershire sauce, and honey. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let the mixture warm for 5 minutes. Set aside.
Once your grill or smoker is preheated, place the ribs bone-side down on the grate, away from direct heat. Close the lid and cook for 3 hours, maintaining a temperature of 250°F (121°C).
After the first hour, start basting the ribs every 30 minutes with the cider mop sauce using a barbecue mop or brush. This keeps the ribs moist and infuses them with tangy, sweet flavors.
After 3 hours of cooking, wrap each rack of ribs tightly in aluminum foil. Return them to the grill or smoker and cook for an additional hour to tenderize the meat.
Carefully unwrap the foil and check for doneness. The ribs should be tender, and the meat should pull away easily from the bone with a gentle tug.
For a slightly caramelized finish, brush the ribs with any remaining mop sauce and cook unwrapped for an additional 15-20 minutes.
Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing into individual ribs. Serve hot and enjoy!
Nutrition Facts
Calories |
6314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.3 g | 603% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 61.8 g | ||
| Protein | 409.8 g | 820% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5197 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
