Recipes
BROWN SUGAR AND BOURBON BABY BACK SHORT RIBS
Brown Sugar and Bourbon Baby Back Short Ribs
Post a Review
Add to Recipe Box
PrintCATEGORIES
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
- ---------
- 1 lg onion, sliced
- 1 cinnamon stick, broken in half
- 6 thin rounds peeled fresh ginger
- 1 1/4 c apple cider
DIRECTIONS
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.
RECIPE REVIEWS
MEDIA
TELL ME MORE
LATEST RECIPES
