Preheat a grill to low. In a medium bowl, combine 1/2 c water, brown sugar, mustard, paprika, chili powder, salt, peach gelatin, worcestershire. Spread all over ribs and grill over indirect heat for 2 1/2 hours.
Meanwhile, in a medium saucepan, combine apple juice, honey and butter; cook over medium heat until the butter melts. Cut eight 12 inch long sheets of foil and pour 1/4 of the butter mixture onto the center of each, then top with a grilled ribs rack, meaty side down, and crimp to seal; wrap with another sheet of foil.
Grill the packets, meaty side down, for 1 hour. Unwrap and grill, meaty side up, for 30 minutes more.
Meanwhile, stir together bbq sauce, apricot preserves, and 1/4 c water; brush the ribs with the glaze and grill, meaty side up, until tender, 20 minutes longer. Transfer to a cutting boards and cut into individual ribs, brushing with the remaining apricot glaze.
Originally Submitted
6/25/2010
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