Brown Sugar and Bourbon Baby Back Short Ribs
CATEGORIES
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
  1. FOR BASTING SAUCE:
  2. Whisk all ingred. in medium bowl to blend.
  3. FOR RIBS:
  4. Mix first 7 ingred. in small bowl.
  5. Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
  6. Rub 1 T. seasoning mix into each side of each rib rack.
  7. Place ribs in large roasting pan.
  8. Cover & chill at least 6 hours and up to 1 day.
  9. Preheat oven to 325 F.
  10. Lift ribs from pan.
  11. Scatter onion, cinnamon stick, & ginger in pan.
  12. Pour in Cider.
  13. Return ribs, meat side down, to pan; cover pan with foil.
  14. Roast ribs till meat is tender and begins to pull away from bones, about 2 hours.
  15. Uncover; cool at lease 30 minutes and up to 2 hours. (I left longer before using)
  16. Prepare barbecue (med-high heat).
  17. Grill ribs, till heated thru and slightly charred, about 5 min. per side.
  18. Brush generously on all sides with basting sauce.
  19. Grill till sauce becomes sticky glaze, about 3 min. longer per side.
  20. Transfer rib racks to cutting board.
  21. Cut racks tween bones into individual ribs.
  22. Arrange on platter and serve, passing remaining sauce separately.