Adapted from Bon Appetit, July 2005 – this recipe calls upon many of Champlain
- ½ cup brown sugar
- ¾ cup apple butter
- ¼ cup bourbon
- ¼ cup apple cider vinegar
- 3 tablespoons apple cider
- 2 tablespoons Dijon mustard
- Whisk all ingredients in medium bowl to blend.
- 1 tablespoon coarse kosher salt
- 1 tablespoon brown sugar
- 1½ teaspoons dry mustard
- 1½ teaspoons thyme
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon cayenne
- 2 2-pound racks baby back pork ribs (or enough for 4 servings)
- 1 large onion, sliced
- 1 cinnamon stick, broken in half
- 6 thin rounds peeled fresh ginger
- 1½ cups apple cider
- 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. Serves 4.