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Brown Sugar and Bourbon Ribs

Source of Recipe


Bon Appétit, July 2005






List of Ingredients



• -- Basting Sauce --
  
• 1/2 cup (packed) golden brown sugar
  
• 1/2 cup apple butter
  
• 1/4 cup bourbon whiskey
  
• 1/4 cup apple cider vinegar
  
• 3 Tbsp apple cider
  
• 2 Tbsp Dijon mustard
  
• .
  
• -- Ribs --
  
• 1 Tbsp coarse kosher salt
  
• 1 Tbsp (packed) golden brown sugar
  
• 1-1/2 tsp dry mustard
  
• 1-1/2 tsp dried thyme
  
• 1 tsp ground ginger
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp cayenne pepper
  
• Two 2- to 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
  
• 1-1/4 cups apple cider
  






Instructions



1. For basting sauce:
   Whisk all ingredients in medium bowl to blend.
   
   
2. For ribs:
   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.
   
   
3. 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.
   
   
4. Prepare barbecue (medium heat).
   
   
5. 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.
   
   Makes 4 servings.