Slow Roasted Baby Back Ribs

With the summer winding down and the nights starting to feel a little chilly, what better time to enjoy a nice slab of tender baby back ribs. These ribs are slow roasted in a low oven then finished on the grill, making them easy to prepare.

Be sure to remove the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. These ribs are finished on the grill, but can be finished under the broiler as well. They are very flavorful and literally fall off the bone.

Serve them with beans and some creamy coleslaw.

Slow Roasted Baby Back Ribs
(Makes 4 to 6 servings.)

Dry Rub
• 1 tablespoon coarse kosher salt
• 1 tablespoon (packed) light 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

Basting Sauce
• 1/2 cup (packed) light 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
• 2 racks baby back pork ribs
• 1 large onion, sliced
• 1 cinnamon stick, broken
• 1/4 teaspoon ginger
• 2 bay leaves
• Few black peppercorns
• 1/2 cup apple juice
• 1/2 cup grape juice

Preheat oven to 250°F.

Slow Roasted Baby Back Ribs

Dry rub – mix all ingredients in a small bowl to blend. Set aside.

Basting sauce – whisk all ingredients in medium bowl to blend. Set aside.

Ribs – place rib slabs bone side up on table. Slide knife under the membrane and against the end bone to separate the membrane from the slab. With a dry paper towel, grasp the edge of the membrane and pull. The entire membrane should separate from the rib.

Rub 1 tablespoon of the dry rub mix into both sides of each slab. Place ribs in large roasting pan. Cover and chill for 4 hours or up to 1 day.

Lift ribs from pan. Scatter onion, cinnamon, ginger, bay leaves and peppercorns in pan. Pour in apple and grape juice. Return ribs, meat side down, to pan and cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 1/2 to 3 1/2 hours. Uncover, cool for 20 to 30 minutes, then lift out of pan and lightly scrape off any bits of onion, peppercorns, etc.

Prepare barbecue (medium-high heat), or you can finish the ribs under the broiler instead. Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on both sides with basting sauce. Grill until sauce becomes glazed, about 3 minutes per side. Transfer ribs to a cutting board. Cut between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.