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Starfield Vineyards

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Recipes

Apple Butter & Bourbon Ribs

Apple Butter & Bourbon Ribs
Recipe Date:
April 20, 2021
Serving Size:
1
Cook Time:
10:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1 tbsp coarse Kosher salt
  • 1 tbsp (packed) golden brown sugar
  • 1 1/2 tsp dry mustard
  • 1 1/2 tsp dried thyme
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 2 1/4 lbs or 2 lb racks baby back pork ribs
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup apple butter
  • 1/2 cup bourbon whiskey
  • 1/4 cup apple cider vinegar
  • 3 tbsp apple cider
  • 2 tbsp Dijon tarragon mustard
  • Ribs
  • 1 large onion, sliced
  • 1 cinnamon stick broken in half
  • 6 thin rounds peeled fresh ginger
  • 1 1/4 cups apple cider
Directions

 

  • For rib glaze: Mix the first 7 ingredients in a small bowl. Using a small sharp knife, loosen the membrane from the 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 a large roasting pan. Cover and chill for at least 6 hours and up to 1 day.
  • For basting sauce: Whisk ingredients #9 through #14 together in a medium bowl to blend.
  • Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in a pan. Pour in the remaining 1 1/4 Apple Cider Vinegar. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until the 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 a sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on a platter and serve, passing remaining sauce separately. 

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