Bourbon & Brown Sugar Ribs Recipe

Ingredients:

For the 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 tablespoons hard cider
• 2 tablespoons Dijon mustard

For the ribs:

• 1 tablespoon coarse 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
• 2 2- to 2 1/4-pound 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 hard cider

Instructions:

1. Prepare the sauce by whisking all ingredients in medium bowl to blend. Set aside.
2. To make the rib rub, combine salt, brown sugar, mustard powder, thyme, ginger, cinnamon, and cayenne in a 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-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.