Recipes Comfort Food BBQ BBQ Ribs Apple-Glazed Barbecued Baby Back Ribs 5.0 (5,254) 1 Review These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, author of the new Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture.Plus: 20 Smart Tips for Everyday Grilling By Chris Lilly Chris Lilly Barbecue Hall of Famer Chris Lilly is the vice president and fourth-generation partner of Big Bob Gibson Bar-B-Q in Decatur, Alabama. He has led the Big Bob Gibson Bar-B-Q Competition Cooking Team to an impressive 17 World BBQ Championships. Chris authored two cookbooks, Big Bob Gibson's BBQ Book (2009) and Fire & Smoke (2014).Experience: Chris Lilly entered the barbecue scene in 1992. He and his wife Amy were "baptized in hickory smoke" when they joined her family's celebrated business. Dissatisfied with commercial products, Chris and his father-in-law Don developed their signature Big Bob Gibson Champion Red Sauce in 1997 and it became an instant hit. This ushered in an unprecedented era of winning competitions, starting with being named "The Best Sauce on the Planet" at the American Royal International Barbecue Sauce Contest in 1998. Chris has since become a globally recognized and sought-after barbecue expert. He was an instructor for the Pork Summit at the Culinary Institute of America in Napa Valley and served as a guest chef at the Food Network's South Beach Wine and Food Festival for 15 consecutive years. He is the spokesperson for Kingsford Charcoal and an ambassador for brands like Smithfield and Yeti. Chris has appeared frequently on TV shows, including the Today show, Live with Regis and Kelly, Martha Stewart, and BBQ Brawl with Michael Symon and Bobby Flay.Education: Chris graduated from the University of North Alabama with a Bachelor of Business Administration degree. Food & Wine's Editorial Guidelines Updated on September 5, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 30 mins Total Time: 4 hrs 30 mins Yield: 4 Ingredients ½ cup dark brown sugar 4 teaspoons garlic salt 4 teaspoons pure ancho chile powder 2 teaspoons salt 1 teaspoon ground black pepper ½ teaspoon celery salt ¼ teaspoon cayenne pepper ¼ teaspoon cinnamon ¼ teaspoon freshly ground white pepper ½ cup apple cider ¼ cup apple jelly (melted) ¼ cup honey 2 racks baby back ribs (about 4 pounds total) 1 cup prepared barbecue sauce Directions Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar. Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour. Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve. Suggested Pairing A bold red is a great choice for ribs, and Syrah's sweet spice is delicious with this apple glaze. Try one from California or Washington state. Rate it Print