I hope Jean doesn't mind - but these are the best ribs ever!
BROWN SUGAR & BOURBON RIBS
Recipe By :a Chef's Journey via Bon Appetit, July '05
Serving Size : 4 Preparation Time :0:00
Categories : GRILLING
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c packed golden brown sugar
1/2 c apple butter
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
2 2-2 1/4 lb. racks baby back pork ribs
1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 c apple cider
FOR BASTING SAUCE:
Whisk all ingred. in medium bowl to blend.
Mix first 7 ingred. in small bowl.
Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub 1 T. seasoning mix into each side of each rib rack.
Place ribs in large roasting pan.
Cover & chill at least 6 hours and up to 1 day.
Preheat oven to 325° F.
Lift ribs from pan.
Scatter onion, cinnamon stick, & ginger in pan.
Pour in Cider.
Return ribs, meat side down, to pan; cover pan with foil.
Roast ribs till meat is tender and begins to pull away from bones, about 2 hours.
Uncover; cool at lease 30 minutes and up to 2 hours. (I left longer before using)
Prepare barbecue (med-high heat).
Grill ribs, till heated thru and slightly charred, about 5 min. per side.
Brush generously on all sides with basting sauce.
Grill till sauce becomes sticky glaze, about 3 min. longer per side.
Transfer rib racks to cutting board.
Cut racks tween bones into individual ribs.
Arrange on platter and serve, passing remaining sauce separately.
O.K. - I could not stand to throw the wonderful 'goop' in the bottom of the roasting pan away, so -
I strained the juice and added enuf more cider to make 2 cups. Reduce to ~ 1/2 cup to a nice syrupy sauce.
Pick the cinnamon stick pcs. and ginger pcs. out of the onion and saute the onions till just starting to caramelize.
I served the ribs with no more basting sauce, but topped with the onions and drizzled the reduction over all.
IT IS WONDERFUL!!
"Be sure to remove the membrane on the underside of the ribs so that the seasonings can penetrate & fully flavor the meat."