Brown Sugar and Bourbon Ribs

Total Time
4hrs 45mins
Prep 15 mins
Cook 4 hrs 30 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Scoutie February 23, 2009

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