Bourbon & Brown Sugar Ribs
Bourbon & Brown Sugar Ribs
These are the sweetest, tenderest ribs you will ever taste. The combination of oven bake and BBQ seals in the flavours wonderfully.
Ready in: 3 hours 30 minutes plus 6 hours in fridge
Serves: 4
Complexity: very-easy
kcal: 1360
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Ingredients
SAUCE:--
½ cup (packed) brown sugar
½ cup apple baby food
¼ cup bourbon whiskey
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
3 tbsp hard cider
2 tbsp Dijon mustard
RIBS:--
2 tbsp SIDS SALT & PEPPER
1 tbsp (packed) brown sugar
1½ tsp dry mustard
1½ tsp dried thyme
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 kg rack baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1¼ cups hard cider
Directions
Prepare the sauce by whisking SIDS LOW SUGAR RASPBERRY VINEGAR with all ingredients in medium bowl to blend. Set aside.
To make the rib rub, combine SIDS SALT & PEPPER, brown sugar, mustard powder, thyme, ginger, cinnamon, and cayenne in a 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 160°C. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan then 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 but 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, presenting remaining sauce separately.