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Cover a baking sheet with aluminum foil.
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In a small bowl, whisk together all spice rub ingredients.
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Remove the thin membrane from the bony side of the ribs. Here is a useful tutorial by
Weber.
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Place each slab of ribs on the foil-lined baking sheet. Sprinkle each side of the ribs with spice rub and firmly press the rub into the ribs. Cover ribs with foil and refrigerate 2 hours or overnight.
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One hour before cooking the ribs, remove them from the fridge to let stand at room temperature.
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When ready to cook, preheat oven to 300F.
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Keep ribs tightly covered with foil and bake 3 hours.
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Remove ribs, but don’t open the foil. Allow ribs to rest 30-60 minutes.
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While ribs rest, prepare the grill and mix the sauce.
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For the sauce, whisk together barbecue sauce, peach bourbon and cider vinegar.
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When coals are ready, dab or mop the ribs with the sauce and place ribs over the hot coals for 3-5 minutes per side (depending on the heat of the grill) just until ribs are heated through and sauce is lightly charred.
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Cut into smaller serving portions, 3-6 ribs per person.
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Transfer the ribs to a serving platter. Cut into smaller serving portions, 3-6 ribs per person.
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***See Notes for make-ahead and freezing tips.
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Alternate cooking method: If it isn't possible to fire up the grill, the ribs can be finished under the broiler in the oven.
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Heat broiler.
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Place ribs bony-side up on the foil-lined cooking sheet and brush with bourbon bbq sauce.
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Place tray of ribs, uncovered, under the broiler 1-2 minutes (watch closely).
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Turn ribs over and brush the meaty side of ribs with bourbon bbq sauce.
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Broil 1-2 minutes or until sauce begins to caramelize.
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Remove from oven and let ribs rest at least 15 minutes before serving.