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1
Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
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2
Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
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3
Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side.
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4
Alternatively, bring a smoker to 225 degrees.
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5
Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender.
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6
Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour.
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7
Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals.
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8
Add water to the drip pan when half of it is evaporated.
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9
After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
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10
Remove the drip pan and spread the coals in an even layer.
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11
Replenish with fresh coals to make a medium-hot fire.
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12
Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water.
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13
Brush sauce over ribs and cook for 30 minutes, turning often.
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14
Repeat brushing 4 or 5 times to build a sticky glaze.
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15
Transfer the ribs to a carving board and let rest for 10 minutes.
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16
Cut between each rib and serve.
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17
(If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight.
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18
Serve cold or reheat in a 325 degrees oven.)
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19
In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water.
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20
The marinade can be refrigerated for up to 1 week.
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21
In a small bowl, whisk together all of the ingredients.
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22
The dry rub can be refrigerated or frozen for up to 6 months.
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23
In a large, glass measuring cup, combine the apple juice, water and vinegar.
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24
Pour into a spray bottle and refrigerate.
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25
The mop spray can be refrigerated for up to 1 week.
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26
Heat the oil in a large saucepan.
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27
Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
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28
Add the rum and simmer for 2 minutes.
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29
Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes.
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30
Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
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31
Transfer the barbecue sauce to a large food processor and puree.
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32
Season the sauce with salt.
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33
The barbecue sauce can be refrigerated for up to 2 weeks.
