Brown Sugar and Bourbon Ribs
Succulent baby back pork ribs glazed with a sweet and savory sauce featuring brown sugar, bourbon, and apple flavors. These ribs are slow-roasted until tender and finished on the grill for the perfect caramelized finish.
Ingredients
- •½ cup golden brown sugar
- •½ cup apple butter
- •¼ cup bourbon whiskey
- •¼ cup apple cider vinegar
- •3 tablespoons apple cider
- •2 tablespoons Dijon mustard
- •1 tablespoon coarse kosher salt
- •1 tablespoon golden brown sugar
- •1½ teaspoons dry mustard
- •1½ teaspoons dried thyme
- •1 teaspoon ground ginger
- •½ teaspoon ground cinnamon
- •½ teaspoon cayenne pepper
- •2 racks baby back pork ribs
- •1 large onion
- •1 stick cinnamon stick
- •6 rounds fresh ginger
- •1¼ cups apple cider
Cooking Instructions
- 1.
Whisk all ingredients in medium bowl to blend.
5 min
- 2.
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.
20 min
- 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.
120 min
- 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.
20 min