Well, as your party gets going, and the drinks inevitably start flowing…time to serve up a dish that will stick to your guests ribs. And what better food to do so with than ribs themselves! I have to admit…I salivate just reading the ingredients list…this is an outrageous recipe if you have a little extra time, patience and grill skills on your hands! Be sure to stock up on wet naps and napkins, dig in, and enjoy!
Churchill Brown Sugar and Bourbon Ribs
Mouthwatering melt-in-your-mouth ribs, smothered in a dreamy mixture of sweet and savory flavorful 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
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
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 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 (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.
Notes: 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.
Number of servings (yield): 4
Meal type: lunch, dinner
Culinary tradition: USA (Traditional), Grilled, Barbecue Recipe Courtesy of Ted Reader
Photograph by Brian Leatart