More Great Recipes: Main Dish | Oven | Pork

Brown Sugar and Bourbon Ribs


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Member since 2006

Serves 4 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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