Brown Sugar and Bourbon Ribs
To make basting sauce
- 0.5 cup (packed) golden brown sugar
- 2 Tbsp Dijon mustard
- 3 Tbsp apple cider
- 0.25 cup apple cider vinegar
- 0.25 cup bourbon
- 0.5 cup apple butter
- Whisk all ingredients in medium bowl to blend.
To make ribs
- 6 thin round peeled fresh ginger
- 1 cinnamon stick, broken in half
- 1 large onion, sliced
- 2 2- to 2.25-pound rack baby back pork rib
- 0.5 tsp cayenne pepper
- 0.5 tsp ground cinnamon
- 1 tsp ground ginger
- 1.5 tsp dried thyme
- 1.5 tsp dry mustard
- 1 Tbsp (packed) golden brown sugar
- 1 Tbsp coarse kosher salt
- 1.25 cup apple cider
- Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
- Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately. passing remaining sauce separately.
Recipe Credit: Ted Reader
Image Credit: Brian Leatart