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.