Brown Sugar and Bourbon Ribs
['1/2 cup (packed) golden 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', '1 tablespoon coarse kosher salt', '1 tablespoon (packed) golden 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', '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']
Whisk all ingredients in medium bowl to blend.
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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