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Brown Sugar and Bourbon Ribs

Epicurious
  (4)

Be sure to remove (or score) the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. Even better, ask the butcher to remove the membrane. What to drink: Kenwood Vineyards 2003 Pinot Noir, Russian River Valley ($17).

servings:Makes 4 servings

Ingredients

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
Brown Sugar and Bourbon Ribs photo

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nutrition information

per serving (4 servings)

  • 1382.5 kcal Calories
  • 79.5 g Total Fat
  • 28.0 g Saturated Fat
  • 0.7 g Trans
  • 65.3 g Total Carbs
  • 3.0 g Dietary Fiber
  • 53.3 g Sugars
  • 93.5 g Protein
  • 332.5 mg Cholesterol
  • 2295.0 mg Sodium
  • 227.5 mg Calcium
  • 107.7 mg Magnesium
  • 1545.4 mg Potassium
  • 5.3 mg Iron
  • 12.6 mg Zinc
  • 238.7 IU Vitamin A
  • 5.5 mg Vitamin C
  • 2.2 mg Thiamin (B1)
  • 1.5 mg Riboflavin (B2)
  • 33.1 mg Niacin (B3)
  • 2.2 mg Vitamin B6
  • 12.7 g Folic Acid (B9)
  • 2.7 g Vitamin B12
  • 5.3 g Vitamin D
  • 1.4 mg Vitamin E
  • 10.1 g Vitamin K
  • 33.4 g Fatty Acids, Total Monounsaturated
  • 13.1 g Fatty Acids, Total Polyunsaturated

directions

See Full Recipe on Epicurious »

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