Baby Back Ribs with Sweet and Hot Rub

Try this innovative approach to ribs—grill them in cooking bags, along with a few ice cubes. This yields extraordinarily tender results.

PREP: 30 minutes GRILL: about 1 hour 15 minutes

MAKES: 8 main-dish servings

2 tablespoons paprika

3 tablespoons brown sugar

2 ½ teaspoons salt

2 teaspoons chili powder

2 ½ teaspoons coarsely ground black pepper

1 teaspoon ground cumin

½ teaspoon ground red pepper (cayenne)

4 racks pork baby back ribs (1 pound each) heavy-duty foil

6 ice cubes

2 cups ketchup

1 cup apple cider or apple juice

2 tablespoons Worcestershire sauce

2 tablespoons molasses

2 tablespoons cider vinegar

2 tablespoons yellow mustard

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. In small bowl, combine paprika, 1 tablespoon brown sugar, 2 teaspoons salt, chili powder, 1 ½ teaspoons black pepper, cumin, and ¼ teaspoon ground red pepper. Pat ribs dry with paper towels. Rub mixture all over ribs.

3. Place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness. Place ribs on center of foil with ice cubes underneath. Bring long sides of foil up and over; fold several times, then fold ends to seal tightly. Repeat with more foil, ribs, and ice cubes.

4. Place packets on hot grill rack. Cover and cook 1 hour, carefully turning packets with tongs once halfway through.

5. In 4-quart saucepan, combine ketchup, cider, Worcestershire, molasses, vinegar, mustard, and remaining ½ teaspoon salt, 2 tablespoons brown sugar, ½ teaspoon black pepper, and ¼ teaspoon ground red pepper. Heat to boiling. Reduce heat to low and simmer, uncovered, until sauce thickens slightly, 30 to 40 minutes, stirring occasionally. Makes about 2 ½ cups. Set aside 1 cup for serving.

6. When ribs are done, with kitchen shears, cut X in top of each packet to let steam escape, then carefully pull foil open. Transfer ribs directly to grill rack. Cover and grill ribs until browned, 7 to 10 minutes, turning once. Brush ribs with sauce and cook 7 to 10 minutes longer, brushing with more sauce and turning frequently.

7. Cut into individual ribs and arrange on platter. Pass remaining sauce with ribs.

EACH SERVING: About 340 calories, 19g protein, 22g carbohydrate, 20g total fat (7g saturated), 44mg cholesterol, 1,136mg sodium