Montana's Texas Bold and Apple Butter Ribs

Montana's Apple Butter Ribs are one of my favorite things on their their menu. Spice rubbed, slow hickory smoked and sauced. If they are one of your favorites, I have good news. You can make them at home. Just go to Montana's and buy a bottle of sauce and slap it on your ribs. JUST KIDDING! You can also go to Sobey's and buy Bull's Eye Bold BBQ Sauce and Apple Butter and slap it on you ribs. Yes, No, Maybe? But if you are like me, I prefer to make it from scratch. However, I'm going to do things a little differently. I am going to steam the ribs, spice rub them and then sauce them. Start a day ahead as the apple butter recipe I am suggesting to make the sauce takes 10 to 12 hours to make, but it is a set it and forget it recipe.

I guess how to cook the ribs is the first topic of discussion. They say you should never boil your ribs. You wouldn't boil your steak would you. For the proper way to spice rub and smoke your ribs, refer to this site http://www.amazingribs.com/. You can just skip to the sauce recipies then.

Anyway, if you want the ribs in a hurry. Go ahead and boil them. Apple juice works great or lightly salted water. Just enough to cover the ribs. Bring to a boil and then reduce heat to a simmer for 35- 40 minutes. Transfer to large glass baking dish, discarding liquid. Let cool 30 minutes.

This is a better way. Pour enough water or apple juice into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2- or 3-rib portions; place, meaty side up, in single layer in water. Cover and cook in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding liquid. Let cool for 30 minutes.

Next is the spice rub. You may have a favorite of your own or you can use this one. It's an all purpose rub that you can also use on your Beer Can Chicken.

Basic Barbeque Rub

¼ cup firmly packed brown sugar
¼ cup sweet paprika
3 tablespoons black pepper
3 tablespoons salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper

In a small bowl, combine all ingredients.

Rub over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile you can make your Bull's Eye BBQ Sauce or if you prefer Apple Butter BBQ Sauce, just add a 3/4 to 1 cup of apple butter to your Copycat Bull's Eye Bold BBQ Sauce.

Brush ribs with about half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.