6 cups apple cider
3/4 cup minced shallots (3-4 large shallots)
3 tbsp. seeded & minced jalapenos (2-3 jalapenos)
3/4 cup ketchup
6 tbsp. white wine vinegar
6 tbsp. tomato paste (or 3 tbsp. concentrated tomato paste)
3 tbsp. dark or golden brown sugar
3/4 tsp. kosher salt
3/4 tsp. black pepper
3-4 slabs baby back ribs, silver skin removed
1. In a saucepan, combine apple cider, minced shallots & jalapenos. Bring to a boil and cook over medium high heat until reduced to about 4 cups (20 minutes). Add ketchup, white wine vinegar, tomato paste, brown sugar, 3/4 tsp. kosher salt & 3/4 tsp. black pepper. Bring to a boil, then remove from heat. Can be made a day ahead (let cool and refrigerate until ready to use). Reserve 1 cup as a dipping sauce on the side.
2. Take ribs out and season with salt & pepper. Let stand at room temperature 20-30 minutes before grilling.
3. Grill over medium indirect heat (rib side down) for 1 1/2 to 2 hours until meat is tender and has pulled back from the bones. Mop the ribs frequently with the mop sauce while they're grilling, except for the last 10 minutes of grilling. Let rest about 10 minutes before serving.
4. Serve with reserved mop sauce and grilled veggies on the side (grilled zucchini or asparagus work great).