Ingredients: |
Ingredients: Basting Sauce:
1/2 C. (packed) golden brown sugar
1/2 C. apple butter
1/4 C. each bourbon whiskey and apple cider vinegar
3 T. apple cider
2 T. dijon mustard
Ribs:
1 T. coarse kosher salt
1 T. (packed) golden brown sugar
1 1/2 tsp. each dried mustard and dried thyme
1 tsp. ground ginger
1/2 tsp. each ground cinnamon and cayenne pepper
2 2-2 1/4 lb racks baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/2 C. apple cider
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Directions: |
Directions:Prepare basting sauce while cooking ribs in oven. Whisk all ingredients in medium bowl to blend. Set aside.
Mix first 7 ingredients for ribs in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tbsp. 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 325ºF. 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 a sticky glaze, about 3 minutes longer per side. Transfer ribs to cutting board; cut and serve with remaining basting sauce (separately). |
This recipe for Brown Sugar and Bourbon Ribs is from