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Active: 30 mins.Total Time: 4 hrs. 30mins.Servings: 4Make-Ahead

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.

Ingredients

1/2 cup dark brown sugar4 teaspoons garlic salt4 teaspoons pure ancho chile powder2 teaspoons salt1 teaspoon ground black pepper1/2 teaspoon celery salt1/4 teaspoon cayenne pepper1/4 teaspoon cinnamon1/4 teaspoon freshly ground white pepper1/2 cup apple cider1/4 cup apple jelly, melted1/4 cup honey2 racks baby back ribs (about 4 pounds total)1 cup prepared barbecue sauce

Directions

1. 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.

2.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.

3. 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.

4. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.

5. 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.