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Ingredients
- 2 racks pork spare ribs, (about 6 pounds)
- Kosher salt
- 3 T. packed light brown sugar
- 2 cloves garlic, minced
- 2 t. fresh thyme
- 3 T. chili powder
- Black pepper
- 1/4 t. cayenne pepper
- 3 c. apple cider
- 3 T. ketchup
- 2 T. dijon style mustard
- 2 t. Worcestershire sauce
Directions
- Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane. Mix 1 tablespoon salt, brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
- Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
- Preheat grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from grill and cut into pieces.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 57 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 140mg | 4% |
| Total Carbs 13.83g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 11.28g | 8% |
| Protein 0.36g | 1% |
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