Prep 15 mins
Cook 4 hrs 30 mins
This recipe is from Epicurious. Does not include overnight marinating time.
- 1⁄2 cup packed golden brown sugar
- 1⁄2 cup apple butter
- 1⁄4 cup Bourbon
- 1⁄4 cup apple cider vinegar
- 3 tablespoons apple cider
- 2 tablespoons Dijon mustard
- 1 tablespoon 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
- racks of baby-back pork ribs or beef rib
- 1 large onion, sliced
- 1 cinnamon stick, broken in half
- 6 slices thin rounds peeled fresh ginger
- 1 1⁄4 cups apple cider
- For basting sauce:
- Whisk all ingredients in medium bowl to blend.
- 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.
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!