These tender, fall-off-the-bone ribs get a hint of sweetness from fresh apple cider that keeps them juicy and flavorful. Homemade dry rub and BBQ sauce ensure that every bite is packed with sweet, smoky, and deliciously spiced flavor. About the cut: Baby back ribs are cut from the top section of the pig’s ribs near the backbone and may include some loin in the cut. This is a smaller section of ribs that will be faster to cook. Spare ribs are cut from the bottom of the ribcage and the cut may include some brisket. This is a larger section of ribs with more meat and bone that will take longer to cook. This recipe was created by our partner Lauren Nagel of Bon Appeteach who made the dish on our Bronco Pro Drum Smoker, but you can make it on your grill or smoker.
