Brown Sugar and Bourbon Ribs

Ingredients for Brown Sugar and Bourbon Ribs

• 100g (packad) gyllenbrunt socker

• 100g apple butter

• 60ml bourbon whiskey

• 60ml apple cider vinegar

• 45ml apple cider

• 2 tablespoons Dijon mustard

• 1 matsked grovt 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 teskedar malen kanel

• 1/2 teaspoons cayenne pepper

• 2 2- to 1.0kg racks baby back pork ribs

• 1 large onion, sliced

• 1 cinnamon stick, broken in half

• 6 thin rounds peeled fresh ginger

• 300ml apple cider

Whisk all ingredients in medium bowl to blend.

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 163°C. 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 (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.

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