Well, I’m still in Atlanta, still waiting for my daughter’s wedding and getting all the treatment. A mani/pedi, a massage, cheese and wine. Directions on how to drive and park. (Kids, ugh.) Lemme tell ya, though, this is the life. These Cider Glazed Ribs I made a while back are all but a whisper of a memory, now, but I think they’d be fabulous on Memorial Day Weekend.

Cider Glazed Ribs

These ribs are baked in the oven (and I have an Instant Pot version, too) then finished off on either the grill or under the broiler. And with the weather we’ve been having, whether it’s too hot or too cold, it’s kind of nice to have a rib recipe where you aren’t manning the grill or the smoker for hours. I suppose that makes this a “cheater” recipe, then, but it’s so good, who cared!

About Cider Glazed Ribs:

I “stole” the idea and method for these ribs, although I altered the recipe a lot, off of Food & Wine, who “stole” it off of champion pitmaster Chris Lilly, author of the new Big Bob Gibson’s BBQ Book.” If you know me, you know I can’t leave well enough alone and almost always have to tinker with my food.

First of all, I used spareribs, which I prefer over baby backs. Use whichever you want, just be sure to dust or rub them generously with the Sweet Ancho Spice Rub and then glaze them with the Cider Glaze. The sweet fruity glaze melded to that Ancho rub it makes a magical alchemy of flavors!

You might be able to tell from the pics that these aren’t your “normal” ribs. They’re dark, shiny and rich and fun and a nice change-up from a more classic style. And in case you’re worried, they don’t taste “Apple-y” they just taste delish.

Sweet Ancho Spice Rub

Making Cider Glazed Ribs:

I’d say these ribs are really pretty easy, whether done in the oven or the Instant Pot, but there is the one extra step of making a glaze. I think it’s well worth it, and whether you are using the Instant Pot or the oven, you’ll take those ribs out just shy of being done, coat them with the glaze and then cover them. They’ll be the most tender ribs you’ve had, I’m betting.

I generally trim my ribs, St. Louis style, and generally don’t find them pretrimmed in the store in my area. If you’re using the Instant Pot, you’ll probably have to trim them or they won’t fit. The oven gives you a bit more leeway. If you trim your ribs, don’t let those trimmings go to waste. I give you some ideas on what to do with the trimmings and some specifics about how to trim on my post on Competition Barbecue Spareribs, so I won’t repeat myself, here.

After the ribs have been glazed, there’s a final brushing with barbecue sauce. Sometimes I just brush with the glaze leftover in the bottom of the pan, while other times I’ve used Barbecue Sauce. These ribs are great either way. I do have a recipe coming up for Apple Butter Barbecue Sauce (Update: here’s the link for the Apple Butter Barbecue Sauce Recipe). It was marvelous with these ribs.

Cider Glazed Ribs

Saving Money on Cider Glazed Ribs:

First of all, buy your ribs on sale. Watch the specials. That’s a no-brainer, right?! I usually (but I’m out a freezer now) have a rack or two in my freezer but they are awkwardly shaped and take a lot of room. Ribs generally come in a cryovac package, so I hate to cut into that package and trim the ribs. If space is a big issue and you want nice, uniform ribs to stack, that’s an option.

You can use either apple cider or a hard apple cider with these ribs. I’m partial to the hard one, myself; it’s just not as sweet and has more interest. It pays to buy any of your hooch on sale, especially since it goes on sale all the time. Watch for some of the best prices before any major holiday. Most liquor stores have email alerts so sign up for them.

Once you take your ribs out of the oven, you’re going to have a bunch of sweet, sticky glaze mingled with all the juices and spices from the ribs left behind. If I’m thinking of it, I’ll toss that into a jar and use it later to glaze chicken wings. I usually do the same when I glaze a ham. Defat the juices by letting them settle in the fridge and then remove the fat once it’s hardened. Never waste flavor!

Cider Glazed Ribs

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I’ll be sharing my Cider Glazed Ribs this week at Fiesta Friday #277. Thank you to the co-hosts this week, Diann @ Of Goats and Greens and Jhuls @ The Not So Creative Cook.