Weber GAS GRILL LP Gas Grill, 330 Savory Herbed Steak, Baby Back Ribs with Spiced APPLE-CIDER MOP

SAVORY HERBED STEAK

Sear: High, Cook: Indirect High

4steaks, about 1-1/2" thick Extra-virgin olive oil

1-1/2 teaspoons dried basil leaves

1teaspoon dried tarragon leaves

1teaspoon dried chives

4 cloves garlic, minced

Trim excess fat from steaks and discard fat. Brush or spray steaks on both sides with oil. Combine herbs and garlic; mash with fork to form a paste. Rub herb mixture onto both sides of steaks. Refrigerate steaks, covered, 1 to 2 hours. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Sear steaks over direct high heat for 4 minutes, turning once. Continue grilling over indirect medium heat for 6 to 8 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

Makes 4 servings.

BABY BACK RIBS WITH SPICED APPLE-CIDER MOP

Indirect Low

from Weber’s Big Book of Grilling™

For the mop:

2cups apple cider 1/4 cup minced shallots

1tablespoon minced jalapeño pepper, seeds removed

1/4 cup ketchup

2tablespoons white wine vinegar

2tablespoons tomato paste

1tablespoon dark brown sugar 1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 to 3 slabs baby back pork ribs, about 4 pounds

Kosher salt

Freshly ground black pepper

To make the mop: In a small saucepan combine the apple cider, shallots, and jalapeño. Bring to a boil and cook over medium-high heat until about 1 cup of the liquid remains, 15 to 20 minutes. Add the remaining mop ingredients, bring to a boil, and remove from the heat. (The mop may be made ahead and refrigerated until ready to use.)

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Grill, rib side down, over indirect low heat until the meat is very

Baby Back Ribs with Spiced Apple-Cider Mop

tender and has pulled back from the ends of the bones, 1-1/2 to 2 hours. Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 minutes. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm.

Makes 4 servings.

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