Brown Sugar and Bourbon Ribs

Ingredients

• 0.5 cup spiced apple butter 
• 1.3 cups apple cider 
• 0.3 cup apple cider vinegar 
• 4 pound baby back pork ribs 
• 0.5 teaspoon cayenne pepper 
• 1  cinnamon sticks 
• 1 tablespoon coarse kosher salt 
• 2 tablespoons dijon mustard 
• 1.5 teaspoons thyme leaves dried
• 1.5 teaspoons mustard dry
• 6  rounds ginger fresh peeled thin
• 1 tablespoon brown sugar packed ()
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 1 large onion sliced
• 0.3 cup bourbon whiskey 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• roasting pan
• grill
• aluminum foil
• cutting board

Directions

1. Whisk all ingredients in medium bowl to blend.
2. 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.
3. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
4. Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan.
5. 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.
6. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side.
7. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side.
8. Transfer rib racks to cutting board.
9. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.