Fennel-Spiced Ribs with Tangy Apple-Mustard Barbecue Sauce

Preparation

1. Ribs

   Step 1

   Preheat oven to 350°. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then finely chop with a knife or coarsely grind in a spice mill. Transfer to a small bowl and mix in salt, oregano, rosemary, sugar, chili powder, and paprika.

   Step 2

   Place each rack of ribs on double-layered sheets of foil; sprinkle spice mixture all over ribs. Wrap and place on a rimmed baking sheet. Bake ribs until very tender but meat is not falling from the bone, about 2 hours.

   Step 3

   Carefully unwrap ribs (there will be a lot of steam) and transfer to a platter; let cool. Pour any cooking juices from foil into a heatproof measuring cup; set aside.

   Step 4

   DO AHEAD: Ribs can be baked 3 days ahead (the flavor will intensify and the cold ribs will hold together better when reheated). Cover and chill juices. Cover ribs and chill.

2. Sauce and Assembly

   Step 5

   Prepare grill for high heat. Whisk apple juice, vinegar, oyster sauce, bourbon, brown sugar, oil, Dijon mustard, and Chinese mustard into reserved rib juices.

   Step 6

   Grill ribs, turning and basting with sauce often, until heated through, glazed, and charred in spots, 8–10 minutes. Transfer to a cutting board; cut racks between bones into individual ribs. Transfer to a platter and serve with remaining sauce alongside.