BROWN SUGAR & BOURBON GLAZED RIBS

Serves: 6

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BROWN SUGAR & BOURBON GLAZED RIBS

Ready in: 30 MinTotal time: 30 Min

Be sure to remove the membrane on the underside of the ribs so that the flavor permeates the ribs and for fall-off-the-bone tenderness. What to drink: Pinot Noir.

Ingredients

Basting Sauce

• 1 cup golden brown sugar
• 1 cup apple butter
• 1/2 cup Bourbon
• 1/2 cup apple cider vinegar
• 3 tablespoons Dijon mustard

Ribs

• 3 tablespoons coarse kosher salt
• 3 tablespoons golden brown sugar
• 2 teaspoons dry mustard
• 2 teaspoons dried thyme
• 2 teaspoons ground ginger
• 1/2 teaspoon cayenne pepper
• Four 2- to 2 1/4-pound racks baby back pork ribs
• 1 cup apple cider

Instructions

Filling:

1. For the Basting Sauce, combine all of the ingredients in a small saucepot. Bring the sauce to a simmer over medium heat, then remove from the heat and set aside. For the Ribs, combine the first 7 ingredients in a mixing bowl. Rub 1 tablespoon of the dry rub into each side of each rib rack. Place the ribs in a large roasting pan. Cover and refrigerate overnight or at least 6 hours.
2. Remove the ribs from the oven 1 hour before roasting. Preheat the oven to 325°F. Pour the cider into the pan to surround the ribs and cover the pan with foil. Roast the ribs until the meat is tender and begins to pull away from bones, about 2 hours. Set the ribs aside for up to 2 hours, before grilling.
3. Prepare the barbecue to medium-high heat. Grill the ribs until heated through and slightly charred, about 3 minutes per side. Brush the ribs generously on all sides with the basting sauce and grill until the sauce becomes caramelized, about 3 minutes longer per side. Serve the ribs with extra sauce for dipping.

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