Brown Sugar and Bourbon Ribs

READY IN: 4hrs 45mins
Recipe by Wendy's Kitchen

This recipe is from Epicurious. Does not include overnight marinating time.

Top Review by Scoutie

Very nice, the apple-flavor in the sauce is delicious and something different when you don't want a tomato based or spicy sauce. I rub the ribs and let them marinate for at least a day. I also use apple juice instead of cider because I always have that on hand and cut back on the sugar in the sauce as well. Pork loin ribs rather than the baby backs work fine for me. (Just a personal preference.) And taking the membrane off really is the trick to having them falling off the bone tender. I find it helps to either oil the baking pan or cover it with non-stick foil to make the cleanup easier. Thanks for posting, Wendy!

Ingredients Nutrition

Directions

  1. For basting sauce:
  2. Whisk all ingredients in medium bowl to blend.
  3. For ribs:.
  4. 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).
  5. Rub 1 tablespoon seasoning mix into each side of each rib rack.
  6. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
  7. Preheat oven to 325°F Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan.
  8. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil.
  9. 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.
  10. 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.

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