Lunch: Apple-Glazed Barbecued Baby Back Ribs

Recipe by Chris Lilly 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

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Apple-Glazed Barbecued Baby Back Ribs

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1/2 cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons pure ancho chile powder
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground white pepper
1/2 cup apple cider
1/4 cup apple jelly, melted
1/4 cup honey
2 racks baby back ribs (about 4 pounds total)
1 cup prepared barbecue sauce

Instructions

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

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