Recipe courtesy of Steven Raichlen Steven Raichlen shares his recipe for Baby Back Ribs with Quince Barbecue Sauce prepared on the Big Green Egg.
Set the EGG for indirect cooking with a convEGGtor at 275°F/135°C, add soaked wood chips or chunks.
Season the ribs on both sides with salt, pepper and paprika. Arrange the ribs bone side down on the cooking grid. Spray with the cider after the first hour. Cook the ribs until they’re well-browned and tender enough to pull apart with your fingers, about 3 hours, spraying each hour with the cider. Brush the ribs on both sides with the barbecue sauce and continue cooking for 30 minutes. Serve immediately with the sauce on the side.
For the barbecue sauce, place the quince paste, rum, vinegar, ketchup, lime juice, Worcestershire sauce, cinnamon, ginger, nutmeg, honey, salt and pepper in a saucepan with 1/4 cups (60 ml) water. Gently simmer over medium heat until thick, 10 minutes, whisking until smooth. The sauce should be thick but pourable.
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