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Brown Sugar and Bourbon Baby Back Short Ribs


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Serves | Prep Time | Cook Time

Ingredients

BASTING SAUCE:
1/2 c packed golden brown sugar
1/2 c apple butter
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
RIBS:
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
2 2-2 1/4 lb. racks baby back pork ribs
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1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 c apple cider


FOR BASTING SAUCE:


Whisk all ingred. in medium bowl to blend.


FOR RIBS:


Mix first 7 ingred. in small bowl.


Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).


Rub 1 T. seasoning mix into each side of each rib rack.


Place ribs in large roasting pan.


Cover & chill at least 6 hours and up to 1 day.


Preheat oven to 325 F.


Lift ribs from pan.


Scatter onion, cinnamon stick, & ginger in pan.


Pour in Cider.


Return ribs, meat side down, to pan; cover pan with foil.


Roast ribs till meat is tender and begins to pull away from bones, about 2 hours.


Uncover; cool at lease 30 minutes and up to 2 hours. (I left longer before using)


Prepare barbecue (med-high heat).


Grill ribs, till heated thru and slightly charred, about 5 min. per side.


Brush generously on all sides with basting sauce.


Grill till sauce becomes sticky glaze, about 3 min. longer per side.


Transfer rib racks to cutting board.


Cut racks tween bones into individual ribs.


Arrange on platter and serve, passing remaining sauce separately.


Pairs Well With


Notes

A dash of local for every season
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