Adapted from Bon Appetit, July 2005 – this recipe calls upon many of Champlain
Orchards’ products!

Basting Sauce

  • 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


  1. Mix first 7 ingredients in small bowl.
  2. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane).
  3. Rub 1 tablespoon seasoning mix into each side of each rib rack.
  4. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
  5. Preheat oven to 325°F.
  6. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider.
  7. Return ribs, meat side down, to pan; cover pan with foil.
  8. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours.
  9. Uncover; cool at least 30 minutes and up to 2 hours.
  10. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side.
  11. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side.
  12. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately. Serves 4.