Ingredients

The following ingredients have 5 Servings
  • 2 racks baby back pork ribs
  • 4 cups Musselman's Apple Juice
  • 1 tablespoon liquid smoke
  • 6-8 cloves garlic
  • 1 small onion (cut into wedges)
  • 1 cup cayenne pepper hot sauce (like Frank's)
  • 1 cup Musselman's Apple Butter
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper

Instruction

  • Preheat the oven to 350 degrees F. Cut the rib racks into 2-rib sections and lay in a large roasting pan. Place the onion and garlic around the ribs and pour the Musselman's Apple Juice and liquid smoke over the top. Generously sprinkle with salt and pepper.
  • Cover the roasting pan tightly with foil and bake the ribs for 2 1/2 hours until the meat is fork-tender and easily pulls away from the bones.
  • Meanwhile, add the cayenne pepper sauce, Musselman's Apple Butter, honey and Dijon mustard to a medium bowl. Whisk until smooth and set aside.
  • Once the ribs are slow cooked and tender, heat the grill to medium heat. Liberally brush the ribs, on both sides, with the sauce and place on the grill. Turn and brush every 5 minutes until a nice "crust" or "bark" has formed on the surface, usually 20 minutes.