Brown Sugar and Bourbon 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
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.