INGREDIENTS
BASTING SAUCE
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½ cup brown sugar
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¾ cup apple butter
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¼ cup bourbon
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¼ cup apple cider vinegar
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3 tablespoons apple cider
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2 tablespoons Dijon mustard
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Whisk all ingredients in medium bowl to blend.
RIBS
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1 tablespoon coarse kosher salt
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1 tablespoon brown sugar
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1½ teaspoons dry mustard
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1½ teaspoons thyme
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1 teaspoon ginger
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½ teaspoon cinnamon
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½ teaspoon cayenne
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2 2-pound racks baby back pork ribs (or enough for 4 servings)
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1 large onion, sliced
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1 cinnamon stick, broken in half
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6 thin rounds peeled fresh ginger
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1½ cups apple cider
INSTRUCTIONS
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Mix first 7 ingredients in small bowl.
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Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane).
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Rub 1 tablespoon seasoning mix into each side of each rib rack.
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Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
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Preheat oven to 325°F.
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Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider.
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Return ribs, meat side down, to pan; cover pan with foil.
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Roast ribs until meat is tender and begins to pull away from bones, about 2 hours.
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Uncover; cool at least 30 minutes and up to 2 hours.
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Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side.
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Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side.
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Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately. Serves 4.
| Adapted from Bon Appetit, July 2005