Apple Butter & Bourbon Ribs

Apple Butter & Bourbon Ribs
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • Basting sauce
  • 1/2 cup (Packed) golden brown sugar
  • 1/2 cup Cliff Family Apple Butter
  • 1/2 cup Bourbon whiskey
  • 1/4 cup Apple cider vinegar
  • 3 tbsps Apple cider
  • 2 tbsps Cliff Family Dijon Tarragon Mustard
  • Ribs
  • 1 tbsp Coarse kosher salt
  • 1 tbsp (Packed) golden brown sugar
  • 1 1/2 tsps Dry mustard
  • 1 1/2 tsps 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 Large onion, sliced
  • 1 Cinnamon stick broken in half
  • 6 Thin rounds peeled fresh ginger
  • 1 1/4 cups Apple cider

For basting sauce: Whisk all ingredients in medium bowl to blend.

For ribs: 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. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.

Preheat oven to 325°F. 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 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 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, passing remaining sauce separately. 

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