• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • Ribs
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon (packed) golden brown sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 2- to 2 1/4-pound racks baby back pork ribs
  • 1 large onion, sliced
  • 1 cinnamon stick, broken in half
  • 6 thin rounds peeled fresh ginger
  • 1 1/4 cups apple cider


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


Categories: Main Dish  Oven  Pork 

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