Smoky Ribs with Espresso Barbecue Sauce

• 2 racks pork ribs
• 1 ½ tablespoons garlic powder
• 1 ½ tablespoons onion powder
• 1 ½ teaspoons cumin
• 1 ½ teaspoons smoked paprika
• 2 teaspoons Salt Seasons Himalayan pink salt
• 1 teaspoon freshly ground black pepper
• 1 ½ cups apple cider (2 Towns Ciderhouse hard cider)
• Espresso Barbecue Sauce

Preheat the oven to 275 degrees and line a large roasting pan with heavy foil. In a small bowl, stir together garlic powder, onion powder, cumin, smoked paprika, salt, and pepper to form a dry rub. Set is aside.

Cover the counter or board with plastic wrap or a large sheet of freezer paper. Place racks of ribs upside down so the meat side is against the paper. Using the tip of a sharp knife, loosen some of the cartilage along the bones, grasp it with a paper towel, tear the cartilage from the bones, and discard.

Rub some of the dry rub onto the bones, turn the racks over, and rub the remaining dry rub into the meat. Transfer the racks to the roasting pan and pour in apple cider. Cover the pan tightly with foil and braise the ribs 1 ½ to 2 hours until the meat is tender and begins to shrink back from the tips of the ribs.

Preheat a charcoal grill with making the sauce. When the coals are hot, rake them into two mounds on opposite sides of the grill to provide indirect heat. Transfer the ribs to the grill, reserving the cooking liquid. Cook the ribs 30 to 40 minutes, meat side down, in the center of the grill, mopping with some of the reserved braising liquid every 10 minutes. Turn the ribs over and cook 15 minutes more, mopping them frequently with Espresso Barbecue Sauce.

Yield: 6 to 8 servings