Barbecued Pork Ribs

Ingredients

FOR THE RIBS

• 2 (2-2 1/2 lb)  St. Louis cut rib racks

• vegetable oil, for grilling

FOR THE RUB

• 2 tablespoons brown sugar, lightly packed
• 2 tablespoons coarse salt
• 2 tablespoons fresh ground pepper
• 2 teaspoons hot paprika
• 2 teaspoons mustard powder
• 1 teaspoon celery seed

FOR THE SAUCE

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped (1 cup)
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup tomato paste
• 1/4 cup bourbon
• 1 cup strained tomato
• 1/2 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1 cup water
• 1/4 cup light brown sugar, plus
• 2 tablespoons light brown sugar
• coarse salt
• fresh ground pepper

Directions

1. 1

   PREPARE THE RIBS:.

2. 2

   Place 2 racks of ribs, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at one end of the rack. Using a paper towel, grip the cut portion of the membrane and gently peel it from the rack, and discard. Repeat with the remaining rack.

3. 3

   MAKE THE RUB:.

4. 4

   Combine the sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl, (If mixture is clumpy, pass through a sieve). Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.

5. 5

   MAKE THE SAUCE:.

6. 6

   Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2-3 minutes. Add red pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in the tomatoes, vinegar, Worcestershire sauce, water and sugar, and cook, continuing to stir, until sugar dissolves.

7. 7

   Simmer the sauce. Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3 , about 30 minutes. Season with salt and pepper. Let cool slightly. Purée in a blender until smooth. (You should have about 2 cups). Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.

8. 8

   Cook ribs on medium-high grill, using sauce in last few minutes of cooking time. Remainder of sauce can be served with the ribs.