2 C apple cider
1/2 C shallots, minced
1 small jalapeno pepper, seeded and minced
1/4 C ketchup
2 TBSP white wine vinegar
2 TBSP tomato paste
1 TBSP dark brown sugar
1/2 tsp salt
1/4 tsp pepper
3 slabs (4 lbs) baby back ribs
Salt and pepper to season ribs

How to Make It:

Place the apple cider, shallots and jalapeno pepper into a large saucepan over medium high heat.

Bring to a boil and continue boiling 15 minutes until only 1 C of the liquid is left.

Add the ketchup, vinegar, tomato paste, brown sugar, salt and pepper.

Return to a boil and when boiling rapidly remove from heat.

Allow the ribs to stand at room temperature 20 minutes.

Rub the ribs with the additional salt and pepper.

Heat the grill to medium high.

Place rib side down over indirect heat.

Grill about 1 hour or until the meat is very tender and starting to pull away from the bone.

Baste the ribs with the apple cider mixture frequently but stop basting about 15 minutes before the ribs are done.

Allow the ribs to stand 15 minutes before eating.

If you like your ribs a little crispy place them over direct heat meat side down for 15 minutes or so. Then move them to the indirect heat rib side down until cook through.

Related posts:

1. Hot Apple Cider Punch with Calvados
2. Grilled Bacon Mushroom Lettuce Wraps
3. Crunchy Apple Burgers