Instructions: To make the Mop: In a small saucepan combine the apple cider, shallots, and jalapeno. 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 Medium heat until the meat is very 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.

This recipe yields 4 servings.

Wine Recommendation: A Gewurztraminer from Alsace will have the complexity and flavor intensity to complement the mop and more than enough body for the sweet grilled rib meat.

Beer Recommendation: A fruit-infused Belgian-style beer made with raspberries, cranberries, or peaches will make a salad with the marinade while its acidic finish cuts through the sweetness.

Comments: If you like your ribs a little crispy on the outside, grill them, meat-side down, over Direct Medium heat for 10 to 15 minutes before finishing them over Indirect Medium heat. Don"t expect leftovers.

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