This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TheFreshMarket #TFMGetGrilling #Collectivebias. Apple Butter BBQ Baby Back Ribs. When we moved to the US for good, back in 2007, I remember seeing a beautiful American flag, in a humungous pole, waving in the sky in sunny Southern California. I remember feeling safe, protected. What a great feeling!Seven years later, I pledge allegiance to that flag and loyalty to the country that welcomed me and my children, with protective arms.
No matter how much I miss Venezuela, my home country, I proudly embraced the American culture and here I am, once again preparing my Fourth of July feast to celebrate Independence Day, with no military parades but barbecues, baseball games and fireworks!I bought everything, absolutely everything, for my Fourth of July celebration at The Fresh Market. That included the flowers: I opted for red roses because I wanted everything to be red, blue and white, but the selection of fresh flowers they have is simply spec-ta-cu-lar! (see the pictures below.)
I also got a decadent, luscious chocolate tart, filled with chocolate cream and topped with fresh strawberries, blueberries and blackberries. (Hint: they have a great selection at the pastry department but you can also order something different and the girls are super nice and very helpful.)
Because I cannot miss BBQ ribs in my Fourth of July party, I also bought my pork baby back ribs that this time I made with an apple butter BBQ sauce, which by the way has no butter and on the contrary is more like a confiture. I served my ribs with a pico de gallo salad with strawberries, red bell peppers and blueberries, and I also grilled juicy wedges of watermelon. Bingo!Without further ado, following is my Baby Back Ribs with Apple Butter BBQ recipe and an invitation to shop at your closest The Fresh Market for your Fourth of July get together.
Apple Butter BBQ Baby Back Ribs
- 2 slabs of pork baby back ribs
- 3/4 cups of brown sugar
- 2 tablespoons of paprika
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger
- 1 teaspoon of red pepper flakes crushed
- 1/2 teaspoon of black pepper freshly grounded
- coarse sea salt
- 1 1/4 cups apple butter
- 1/2 cup of ketchup
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of mustard
- 2 teaspoons of apple cider vinegar
- apple wood chips
- Light a charcoal grill.
- Soak the apple wood chips in water.
- In a mortar put all the ingredients for the rub: 3 tablespoons of brown sugar, paprika, cinnamon, ginger, red pepper, black pepper and salt.
- With a pairing knife first and then with your fingers, peel and remove the membrane on the back of the ribs and discard it.
- Season the ribs with the rub: a little on the bones part and abundantly on the top.
- When the charcoal is on but no flames are visible, add the applewood chips on the charcoal.
- Lay the ribs on the grill making sure they are on indirect fire.
- Cover and cook for about an hour.
- Meanwhile, in a small pot over medium heat combine the ingredients for the apple butter BBQ sauce: the rest of the sugar, apple butter, ketchup, Worcestershire sauce, mustard, and apple cider vinegar, and cook for 8-10 minutes, stirring occasionally.
- When the meat thermometer marks 145˚F, brush the ribs with plenty of the glaze. Cover the grill again and cook for 10 more minutes.
- Remove from grill, cut and serve.
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