It’s not often I’m afforded the luxury of blogging in the mountains while watching the lake. We’ve just finished lunch and there’s a chocolate cake baking in the oven. Life is good.
My parents have a house in the White Mountains, just outside Plymouth, N.H. Any guest there knows that as nice as it is to bask in the sun or go for a boat ride, part of the experience is enjoying Mom’s cooking. Her guestbook is filled with mentions of dining experiences — from roasting marshmallow Peeps to enjoying pecan encrusted salmon. It’s almost all executed in a small kitchen where you can reach everything just by turning around. That will grow next year, providing opportunities for even more great food.
One of the favorites of many guests, including me, is this one for Bourbon Ribs, a recipe taken from Bon Appetit several years ago. It takes a bit of work, but is worth the effort on a warm summer night.
Bourbon Ribs
Sauce:
1/2 cup packed light brown sugar
1/2 cup apple butter
1/4 cup bourbon
1/4 cup apple cider vinegar
3 tablespoons apple cider
2 tablespoons Dijon mustard
Ribs:
1 tablespoon coarse kosher salt
1 tablespoon packed light brown sugar
1 -1/2 teaspoons dry mustard
1-1/2 teaspoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 1/2 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 cup 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 degrees. 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 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.
