2 racks baby back (or St. Louis) ribs
2 cups apple cider vinegar
⅓ cup finely chopped shallots
1 tbsp. minced jalapeño chile pepper, no seeds
⅓ cup ketchup
2 tbsp. white wine vinegar
2 tbsp. tomato paste
1 tbsp. dark brown sugar
⅓ tsp. kosher salt
⅓ tsp. ground black pepper

Directions

In a small sauce pan, combine apple cider, shallots, and jalapeño. Bring to a boil and cook over medium-high heat on stove until about 1 cup remains, about 15-20 minutes.

Add ketchup, white wine vinegar, tomato paste, dark brown sugar, salt and pepper. Bring to a boil, then remove from heat.

Make certain the back membrane has been removed from the ribs. (The butcher should have done this for you.) Salt and pepper the ribs and let them stand at room temperature for 15 to 30 minutes.

Prepare the grill for indirect cooking over medium heat (350-450 F). Brush or mop the ribs with the sauce and place the ribs on the grill. Baste frequently (every 10-15 minutes) and grill with bone-side down until the meat begins to pull back from ends of bones by at least 1/2 inch.

Stop basting and cook for 10 more minutes, then remove from heat and let rest for 5-10 minutes.

Enjoy!