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cooking

Panela Baby Back Ribs

Dan Smith · Sep 10, 2017 ·

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

Ingredients

Sauce:

  1. 1/2 cup panela
  2. 1/2 cup apple butter
  3. 1/4 cup apple cider vinegar
  4. 3 tablespoons apple cider
  5. 2 tablespoons Dijon mustard
  6. optional: 1/4 cup bourbon whiskey

Ribs

  1. 1 tablespoon coarse kosher salt
  2. 1 tablespoon (packed) panela
  3. 1 1/2 teaspoons dry mustard
  4. 1 1/2 teaspoons dried thyme
  5. 1 teaspoon ground ginger
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon cayenne pepper
  8. 2 2- to 2 1/4-pound racks baby back pork ribs
  9. 1 large onion, sliced
  10. 1 cinnamon stick, broken in half
  11. 6 thin rounds peeled fresh ginger
  12. 1 1/4 cups apple cider

Directions

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

For ribs:

  1. Mix seven dry ingredients ingredients in small bowl. Set aside.
  2. Preheat oven to 325°F.
  3. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane).
  4. Rub 1 tablespoon of dry ingredient mix into each side of each rib rack. Place ribs in large roasting pan.
  5. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider.
  6. 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.
  7. Start your grill (hopefully charcoal) to medium high heat
  8. Grill ribs until heated through and charred, about 5 minutes per side.
  9. 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
  10. If you like, cut racks between bones into individual ribs.
  11. Serve with sauce on the side.

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