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Apple Pie Ribs

How we infused apples into ribs. Smoked then glazed in apple pie filling.

We’ve been working on this recipe for about 6 months and it was worth the wait. The marinade penetrates the ribs with crisp apple flavor and the apple pie glaze will melt your face off with flavor. These are easily some of the best ribs we’ve made and have changed the way we look at smoking pork. Get ready for a flavor experience.


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Recipe below.


Ingredients:

Apple Marinade:


1/2 green apple, cored and cut into chunks

3/4 cup apple juice or cider

1/4 cup apple cider vinegar

2 teaspoons Worcestershire sauce

1 tablespoon HLM BBQ Razzle Dazzle


1 rack baby back ribs

1/4 cup HLM BBQ Back Rub


Glaze:

1 3/4 cup Apple juice

1/2 apple finely minced

2 tablespoons dark brown sugar

1 tablespoon back rub

Olive oil

Corn starch slurry - 1 tablespoon cornstarch mixed with 1 tablespoon cold water.


OR Apple Pie Filling


Spray

1/4 cup apple juice

1/4 cup apple cider vinegar

1/4 cup soy sauce

3/4 cup water


Instructions:

  1. The night before combine all marinade ingredients in a blender and blend until smooth.

  2. Score the membrane on the back of the ribs and poke holes in the meat between the bones using a fork.

  3. Place ribs in a bag or shallow baking dish and cover in the marinade. Massage the marinade into the ribs, cover, and place in the fridge overnight.

  4. 45 minutes before smoking, remove the ribs and discard the marinade leaving the remaining apple paste on the ribs. Rub it in like you would a binder then season with HLM BBQ Back Rub all-purpose seasoning and let sit.

  5. Prep smoker to 250F. Place ribs on the smoker and smoke for 4-5 hours, spraying every 45 minutes.

  6. Prep glaze. Add olive oil to a saucepan over medium-high heat, add minced apple and sauté until they start to brown. About 5 min.

  7. Add apple juice, brown sugar, and Back Rub then mix until dissolved.

  8. Bring to a boil then reduce to a low simmer. Reduce by half until it’s thick and sticky - about 20 minutes stirring often. Then pitch in the corn starch slurry and continue to cook for 3 minutes.

  9. During the last 30 minutes of cooking the ribs. Glaze every 10 min.

  10. Let the ribs rest for 10 minutes, cut and serve.

Enjoy!


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