Rubbed with sweet-smoky spice and slathered with apple-kissed barbecue sauce, these ribs cook up fall-off-the-bone tender and juicy.
2½ hrs + grill prep time
- 1 cup ketchup
- ½ cup apple juice
- ⅓ cup steak sauce
- ¼ cup + 2 Tbs. light brown sugar
- 3 tsp. smoked paprika
- 2 racks pork baby back ribs (5-6 lbs.)
- In pot, stir together ketchup, apple juice, steak sauce, ¼ cup brown sugar and 1½ tsp. smoked paprika. Over high heat, bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, until reduced slightly and thickened, about 15 min. Transfer to heatproof bowl. Let cool. Transfer ⅔ cup to small bowl; reserve.
- Meanwhile, prepare grill for medium-low indirect-heat cooking. Combine remaining 2 Tbs. brown sugar, 1½ tsp. smoked paprika and ¼ tsp. salt. Rub over both sides of ribs. Grill, covered, and flipping occasionally, until tender, about 2 hrs., brushing several times with reserved ⅔ cup sauce during last 20 min. of cooking time. Cut into sections. Serve ribs with remaining sauce.