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.