2 racks baby back ribs
2 cups water
4 tbsp. liquid smoke
your favorite barbecue sauce (I like Sweet Baby Rays)

DRY RUB:

salt and pepper
brown sugar

APPLE CIDER MARINADE:

1 (32 oz.) jar apple cider (I use Organic)
3 tbsp. balsamic vinegar
1/4 cup kosher salt
1/4 cup brown sugar

Mix apple cider, balsamic vinegar, salt and brown sugar together in a large bowl. Place ribs into a container with the marinade, seal, and refrigerate overnight.

Remove the ribs from the marinade and pat dry. Season the ribs with salt, pepper and brown sugar. Pour 2 cups water and 4 tablespoons of liquid smoke into the bottom of a roasting pan and mix. Place the ribs (bone side up) onto the rack in the roasting pan so that ribs are elevated above the water and liquid smoke. Seal the roasting pan very tightly with aluminum foil.

Place ribs into the oven and bake at 230°F for 4 hours. After the 4 hours, turn the oven temperature down to 170°F and continue cooking for 3 1/2 hours. Do not open the oven or remove the foil at any point during this process.

Remove the ribs from the oven and let them cool. Transfer the ribs to a baking sheet and baste both sides of the ribs with your favorite barbecue sauce. When ready to serve, place baking sheet in the oven on broil for a couple of minutes to heat the ribs and caramelize the barbecue sauce (this can also be done on the grill if you so choose). Be careful when moving the ribs, as they will be so tender they can fall apart on you!

Optional: When the ribs finish baking, add even more incredible flavor by pouring hot bacon grease over the meat side of the ribs and let it cool. Once the bacon grease has soaked into the ribs, begin basting with barbecue sauce.

Submitted by: Dan