Brown Sugar and Bourbon Ribs

By Addie

Be sure to remove (or score) the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. Even better, ask the butcher to remove the membrane.

Ingredients

• Basting Sauce:
• 1/2 cup (packed) golden brown sugar
• 1/2 cup apple butter
• 1/4 cup bourbon whiskey
• 1/4 cup apple cider vinegar
• 3 tablespoons apple cider
• 2 tablespoons Dijon mustard
• ...................................
• Ribs:
• 1 tablespoon coarse 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
• 2 2 to 2 1/4-pound racks baby back pork ribs
• 1 large onion, sliced
• 1 cinnamon stick, broken in half
• 6 thin rounds peeled fresh ginger
• 1 1/4 cups apple cider

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

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 grill to 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.
...........................

REVIEWS:

Not a big griller (or a cook), and never made ribs before. I followed this recipe and changed the oven temp/ time per the review suggestions. And BAM! Was delish!! Definately going to make again.

Absolutely fantastic. We didn't follow the recipe exactly, and had to use Jack Daniels whiskey instead of bourbon, but the ribs came out great.

The first time I made this recipe, I didn't have bourbon so I substituted with rum. It was great, so I was looking forward to making it even better with Bourbon. Well, it was good, but not as good as the rum. So third time's the charm. I turned the oven down to 275, baked them for 3 hours, and then used rum instead of bourbon. And I'll never go back. The rum in the sauce is amazing, and this is an amazing recipe!

I've been making these several times a year since 2005. My family,a large crowd, demands them on the 4th. My only tweak is to really get the ribs where they fall off the bone is to cook 2 1/2 to 2 hours and 45 minutes.

Love the sauce! This was the first time I ever made ribs and they tasted great! Will be making them again.



As with many other reviewers, I substituted apple sauce for the apple butter and apple juice for the cider. Spare ribs worked perfectly with this recipe and the last minute scorch on the grill gave a smoky, crackly crust and toasted up the remaining fat on the racks. No sauce needed for these; the tender, juicy meat fell off the bones and the zip of mustard and ginger in the glaze was a great counterpoint to the apple flavor that penetrated the meat during it's time in the oven. This recipe is also great for feeding a crowd, as you only need a few minutes of work at the grill rather than spending several hours monitoring the heat.

Came out really good with a couple of tweaks. Couldn't find apple butter so I used cinnamon honey butter instead. Also couldn't find apple cider so I used apple juice and a tiny bit of OJ. Instead of bourbon, I used half Jack Daniels green label and half Jack Daniels Honey. Reduced temp to 275 and cooked for 3 hours.

I made this a second time and let me say that the meat was perfect. It fell right off the bone, in fact I just used a fork to eat it. The trick is to be sure that you tightly cover the pan when you cook in the oven, as the key is to steam the ribs. When I made it the first time I don't think the foil was sealed well enough.

I made this a second time and let me say that the meat was perfect. It fell right off the bone, in fact i just used a fork to eat it. the trick is to be sure that you tightly cover the pan when you cook in the oven, the key is to steam the ribs. when i made it the first time i don't think the foil was sealed well.

Really really tasty. Everyone loved them. Wasn't crazing about the basting sauce, didn't serve it on the side ater the ribs were cooked. But I did use the basting sauce when grilling. Some of the best ribs!!!!

I made this twice and the last time for 20 people and it was a smashing hit. I didn't think it was too sweet with the brown sugar. I couldn't find apple cider, so just used apple juice. Very delicious, be sure to use a good whiskey, otherwise you will lack flavor. I have to say, it was quite a bit of work for 20 people- but worth it in the end - the rub was perfect.

This was too sweet for me. A hot spicy taste would be my choice. I!m surprised so many gave this a high rating. Must admit we ate all of it.

Soooooo good...I will definitely make these again. I used orange juice instead of apple cider since that is what I had, and it was delicious. Try these; you will not be disappointed!

Made this last night for a group of friends. Got rave reviews from everyone Must have done something wrong with the basting sauce as it never turned into a "glaze" but the results were still great. This recipe is a keeper!

I would give this a 2 1/2 Forks if possible. The ribs are good, very tender, and moist. The basting sauce didn't 'glaze' and didn't do a lot for the result. Adding BBQ sauce would have made an odd flavor. The recipe is simple to prepare but there are better ones out there.



Fabulous. I made this while on vacation. I made up the rub at home and sealed it in a plastic bag. Then pulled it out to apply to ribs at vacation spot--didn't have to buy all the separate ingredients. It was ready-to-go. Substituted orange juice for apple cider because I didn't have the latter. Used bottled BBQ sauce and added bourbon. Baked in the oven at 325 as indicated and finished off on the barbeque. Rave reviews.