Bourbon BBQ Glazed Ribs

• 1/4 cup kosher salt
• 3 tablespoons light-brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chile powder
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• Two 3-pound slabs pork spare ribs, untrimmed
• 1 tablespoon canola oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups ketchup
• 1/2 cup bourbon
• 1/4 cup apple-cider vinegar
• 1/4 cup light-brown sugar
• 3 tablespoons mild molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce, preferably Tabasco
• 2 teaspoons paprika
• 1 teaspoon mustard powder
• Kosher salt and freshly ground black pepper to taste

1. Combine all of the rub ingredients in a small bowl.
2. Rinse off the ribs in cold water to get rid of any impurities, and pat dry.
3. Place the ribs, curled side up, on a flat work surface, and remove the silver membrane that lines the bones.
4. This will allow the flavors of the rub to permeate the meat fully and make the ribs very tender.
5. Trim the ribs to remove the extra fat.
6. Place them in a rimmed dish, and season on all sides with the rub.
7. Cover the dish with plastic wrap, and place in the fridge for 8 hours or overnight.
8. Start on your sauce: Pour the canola oil into a large saucepan set over medium heat.
9. Once its hot, toss in the onion and garlic, and saute until tender, about 4 minutes.
10. Stir in the ketchup, bourbon, vinegar, brown sugar, molasses, Worcestershire, hot sauce, paprika, and mustard powder.
11. Bring to a simmer, and cook, stirring occasionally, for 30 minutes, until the mixture is thick and coats the back of a spoon.
12. Season with salt and pepper.
13. When youre ready to cook the ribs, preheat your grill to 250 degrees F, using a combination of charcoal and hickory.
14. When coals are ready, mound them to one side to create indirect heat.
15. Place the slabs on the grill, curled side up, spacing them to be as far away from the direct flame as possible.
16. Cook the ribs, covered, for 2 hours.
17. Flip the slabs over to finish cooking, and cover and cook for another 1/2 hour.
18. Once you see a full bend in the ribs, brush the barbecue sauce all over them, cover with the lid, and let cook for another 10 minutes.
19. Pull the ribs from the grill, and slice between the bones into individual portions.
20. Serve with the extra sauce on the side.
21. If youve got a grill thats on the larger side, go ahead and throw on a third slab.
22. Theres enough rub and sauce here to go around.

kosher salt, lightbrown sugar, garlic, onion powder, ground cumin, chile powder, freshly ground black pepper, cayenne pepper, pork spare ribs, canola oil, onion, garlic, ketchup, bourbon, applecider vinegar, lightbrown sugar, molasses, worcestershire sauce, hot sauce, paprika, mustard powder, kosher salt

Taken from www.epicurious.com/recipes/food/views/bourbon-bbq-glazed-ribs-384058 (may not work)