bon appetit

What's This?
Serving size 4


To make basting sauce

½ cup (packed) golden brown sugar½ cup apple butter¼ cup bourbon¼ cup apple cider vinegar3 Tbsp apple cider2 Tbsp Dijon mustard


  1. Whisk all ingredients in medium bowl to blend.


To make ribs

1 Tbsp coarse kosher salt
1 Tbsp (packed) golden brown sugar
1 ½ tsp dry mustard
1 ½ tsp dried thyme
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp cayenne pepper
2 2- to 2.25-pound rack baby back pork rib
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin round peeled fresh ginger
1 ¼ cup apple cider


  1. 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.
  2. 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.
  3. 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. passing remaining sauce separately.

Recipe Credit: Ted Reader  
Image Credit: Brian Leatart

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Tags: Dinner, Pork, Southern & Soul

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