I have had a craving for ribs lately but wasn’t really in the mood for BBQ ribs. For some reason brown sugar was sticking out in my mind so I ventured to google and this recipe was the first to pop up.
This was a rather complex recipe but actually rather simple as it was most mix and marinate, throw in oven so not alot of hands on time. Since we ate late and didn’t want to fire up the grill I browned these a little under the broiler, I am not sure we would of been able to do them on the grill as they fell off the bone instantly.
These had really really good flavor and were a really yummy dinner for a Friday night, we will be making this again and again, per Adam’s request 
Brown Sugar and Bourbon Ribs (From: Epicorious)
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
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 (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.
