Brown Sugar and Bourbon Ribs

Name: Brown Sugar and Bourbon Ribs
Yield: 4 servings
Ingredients: 1 1/2 cup (packed) golden brown sugar; 1 1/2 cup apple butter; 1 1/4 cup bourbon whiskey; 1 1/4 cup apple cider vinegar; 1 3 tablespoons apple cider; 1 2 tablespoons Dijon mustard; 1 1 tablespoon coarse kosher salt; 1 1 tablespoon (packed) golden brown sugar; 1 1 1/2 teaspoons dry mustard; 1 1 1/2 teaspoons dried thyme; 1 1 teaspoon ground ginger; 1 1/2 teaspoon ground cinnamon; 1 1/2 teaspoon cayenne pepper; 1 2 2- to 2 1/4-pound racks baby back pork ribs; 1 1 large onion, sliced; 1 1 cinnamon stick, broken in half; 1 6 thin rounds peeled fresh ginger; 1 1 1/4 cups apple cider

From the kitchen of Carly

Fall-spiced ribs glazed with bourbon and brown sugar, roasted low and slow until the meat falls from the bone. Apple butter and cider vinegar balance the sweetness with tangy depth. This is comfort food that tastes like you've been cooking all day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup (packed) golden brown sugar
11/2 cup apple butter
11/4 cup bourbon whiskey
11/4 cup apple cider vinegar
13 tablespoons apple cider
12 tablespoons Dijon mustard
11 tablespoon coarse kosher salt
11 tablespoon (packed) golden brown sugar
11 1/2 teaspoons dry mustard
11 1/2 teaspoons dried thyme
11 teaspoon ground ginger
11/2 teaspoon ground cinnamon
11/2 teaspoon cayenne pepper
12 2- to 2 1/4-pound racks baby back pork ribs
11 large onion, sliced
11 cinnamon stick, broken in half
16 thin rounds peeled fresh ginger
11 1/4 cups apple cider

Instructions

Whisk all ingredients in medium bowl to blend.
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.