You've had ribs, but you've never had ribs made with panela! The smoky, molasses flavor that occurs naturally in panela gives these ribs amazing flavor.
Yield 4 servings
- 1/2 cup panela
- 1/2 cup apple butter
- 1/4 cup apple cider vinegar
- 3 tablespoons apple cider
- 2 tablespoons Dijon mustard
- optional: 1/4 cup bourbon whiskey
- 1 tablespoon coarse kosher salt
- 1 tablespoon (packed) panela
- 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
For basting sauce: whisk all ingredients in medium bowl to blend.
- Mix seven dry ingredients ingredients in small bowl. Set aside.
- Preheat oven to 325°F.
- Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane).
- Rub 1 tablespoon of dry ingredient mix into each side of each rib rack. Place ribs in large roasting pan.
- Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider.
- Return ribs, meat side down, to pan and cover the 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.
- Start your grill (hopefully charcoal) to medium high heat
- Grill ribs until heated through and charred, about 5 minutes per side.
- Brush ribs on all sides with basting sauce. Grill until the sauce becomes s sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board
- If you like, cut racks between bones into individual ribs.
- Serve with sauce on the side.