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Mop
2 cups Apple Cider
1/4 cup minced Shallots
1 Tablespoon minced Jalapeno Peppers, seeds removed
1/4 cup Ketchup
2 Tablespoons white Wine Vinegar
2 Tablespoons Tomato Paste
1 Tablespoon dark Brown Sugar
1/4 teaspoon Kosher Salt
1/4 teaspoon fresh ground Black Pepper
Ribs
4 lbs Baby Back Rib Racks (2-3 racks)
Kosher Salt
Fresh ground Black Pepper
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Make the mop: in a small pan, combine the apple cider, shallots, and jalapeno; bring to a boil. Cook over medium-high heat until about 1 cup liquid remains, 15-20 minutes. Add in the remaining mop ingredients, bring to a boil, and remove from the heat. Let ribs stand at room temperature for 20-30 minutes before grilling. Season with salt and pepper. Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 minutes. Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs; serve warm.
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