Saturday, June 03, 2006


Maker's Mark Ribs

Maker's Mark Ribs


Basting Sauce

• 1/2 cup (packed) golden brown sugar
• 1/2 cup apple butter
• 1/4 cup Maker's Mark
• 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-pound baby back pork ribs
• 1 large onion, sliced
• 1 cinnamom stick, broken in half
• 6 thin rounds peeled fresh ginger
• 1 1/4 cups apple cider


Basting Sauce: Whisk all ingredients in a bowl.

Ribs: Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off. 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 (or overnight).

Preheat oven to 325. 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 tends to pull away from the bones (about 2 hours). Uncover, cool for about 1-2 hours.

Prepare barbecue grill at medium-high heat. Grill ribs about 5 minutes per side. Slather basting sauce on each side of ribs and grill about 3 minutes per side.

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