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Smoked Baby Back Ribs with Tangy Apple Cider Gastrique

4 hours 45 minutes
Serves 4
DinnerItalian
Herb's take

These smoky, succulent ribs borrow from Southern barbecue tradition, but the apple cider gastrique gives them a tangy Italianate twist. You’ll learn the alchemy of low-and-slow smoking and the transformation of sugar and acid into a glossy, restaurant-worthy sauce.

Equipment needed
  • smoker
  • aluminum foil

Ingredients

Yield
4

Instructions

  1. 01
    Remove the membrane from the bone side of the ribs by sliding a butter knife under the edge and pulling it off with a paper towel for grip.
  2. 02
    In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Rub this mixture all over both sides of the ribs.
  3. 03
    Let the ribs rest at room temperature for 30 minutes to let the rub hydrate and adhere.
  4. 04
    Set up your smoker to 250°F using your favorite hardwood (apple or hickory are classic choices).
  5. 05
    Place the ribs bone side down on the smoker grates and smoke for 3 hours, spritzing with a little apple cider every hour to keep the surface moist.
  6. 06
    After 3 hours, tightly wrap the ribs in aluminum foil with 2 tablespoons of butter and 2 tablespoons of apple cider inside the packet. Return to the smoker or an oven at 250°F for another 1.5 hours.
  7. 07
    Meanwhile, make the apple cider gastrique: In a small saucepan, combine apple cider, apple cider vinegar, granulated sugar, and thyme sprigs. Simmer over medium heat until reduced to about 1/3 cup and syrupy, about 20-25 minutes. Remove thyme, stir in Dijon mustard, and whisk in olive oil off heat.
  8. 08
    Carefully unwrap the ribs (watch for steam) and return them to the smoker or oven, bone side up. Brush generously with the apple cider gastrique and cook uncovered for 30 minutes at 275°F to set the glaze.
  9. 09
    Transfer ribs to a cutting board, rest for 10 minutes, then slice between the bones. Serve with extra gastrique on the side.

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