Brown Sugar and Bourbon Ribs

Name: Brown Sugar and Bourbon Ribs
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4 serving(s)
Ingredients: 1/2 cup packed golden brown sugar; 1/2 cup apple butter; 1/4 cup Bourbon; 1/4 cup apple cider vinegar; 3 tablespoons apple cider; 2 tablespoons Dijon mustard; 1 tablespoon kosher salt; 1 tablespoon packed golden brown sugar; 1 1/2 teaspoons dry mustard; 1 1/2 teaspoons dried thyme; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; racks of baby-back pork ribs or beef rib; 1 large onion, sliced; 1 cinnamon stick, broken in half; 6 slices thin rounds peeled fresh ginger; 1 1/4 cups apple cider

Submitted by Wendy's Kitchen

"This recipe is from Epicurious. Does not include overnight marinating time."

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Ready In:: 4hrs 45mins
Ingredients:: 18
Serves:: 4

ingredients

Basting sauce
¹⁄₂ cup packed golden brown sugar
¹⁄₂ cup apple butter
¹⁄₄ cup Bourbon
¹⁄₄ cup apple cider vinegar
3 tablespoons apple cider
2 tablespoons Dijon mustard
Ribs
1 tablespoon kosher salt
1 tablespoon packed golden brown sugar
1 ¹⁄₂ teaspoons dry mustard
1 ¹⁄₂ teaspoons dried thyme
1 teaspoon ground ginger
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon cayenne pepper
racks of baby-back pork ribs or beef rib
1 large onion, sliced
1 cinnamon stick, broken in half
6 slices thin rounds peeled fresh ginger
1 ¹⁄₄ cups apple cider

directions

For basting sauce:
Whisk all ingredients in medium bowl to blend.
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.
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.

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Reviews

Very nice, the apple-flavor in the sauce is delicious and something different when you don't want a tomato based or spicy sauce. I rub the ribs and let them marinate for at least a day. I also use apple juice instead of cider because I always have that on hand and cut back on the sugar in the sauce as well. Pork loin ribs rather than the baby backs work fine for me. (Just a personal preference.) And taking the membrane off really is the trick to having them falling off the bone tender. I find it helps to either oil the baking pan or cover it with non-stick foil to make the cleanup easier. Thanks for posting, Wendy!

Scoutie

Tweaks

Very nice, the apple-flavor in the sauce is delicious and something different when you don't want a tomato based or spicy sauce. I rub the ribs and let them marinate for at least a day. I also use apple juice instead of cider because I always have that on hand and cut back on the sugar in the sauce as well. Pork loin ribs rather than the baby backs work fine for me. (Just a personal preference.) And taking the membrane off really is the trick to having them falling off the bone tender. I find it helps to either oil the baking pan or cover it with non-stick foil to make the cleanup easier. Thanks for posting, Wendy!

Scoutie