Bourbon-BBQ Glazed Baby Back Ribs

In a small bowl, thoroughly combine 2 tablespoons brown sugar, 1 tablespoon sea salt, 1 tablespoon freshly cracked black pepper, 0.25 tablespoon garlic powder, 0.25 tablespoon onion powder, 0.25 tablespoon ground coriander, 0.25 tablespoon dry mustard, and 0.125 tablespoon cayenne pepper. Set this flavorful rub aside.

Lay out a large sheet of aluminum foil, ample enough to completely envelop the rack of ribs. Place the rib rack on the foil, meat-side up. Generously coat both sides of the ribs with the prepared dry rub, ensuring it adheres by pressing it in firmly with your hands.

Carefully fold up the sides of the foil to create a sealed pouch around the ribs. Pour 4 ounces of apple juice into the pouch, surrounding the rib rack. Fold the foil over the ribs, crimping the edges to create a tight, airtight seal. For added protection, tear another large piece of foil and wrap the bundle once more, ensuring a secure seal.

Allow the wrapped ribs to marinate in the refrigerator for a minimum of 2 hours, or preferably overnight, to allow the flavors to meld and penetrate the meat.

Preheat your oven to a low and slow 225 degrees F (110 degrees C).

Place the wrapped ribs in the preheated oven and cook until they are incredibly tender, easily pierced with a fork, but not quite falling off the bone. This will take approximately 4 hours. Once cooked, carefully unwrap the ribs.

While the ribs are baking, prepare the bourbon barbecue glaze. In a medium saucepan over medium heat, combine 0.5 cup ketchup, 0.25 cup bourbon whiskey, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 0.5 tablespoon Dijon mustard, 1.5 tablespoons brown sugar, 1 tablespoon molasses, 0.5 tablespoon soy sauce, 1 teaspoon onion powder, 1 teaspoon freshly cracked black pepper, 1 finely minced clove of garlic, and 1 pinch of sea salt. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the sauce to simmer gently, stirring occasionally, until it thickens and reduces by about ⅓.

Preheat an outdoor grill to high heat. To prevent sticking, cover the grill grate with aluminum foil.

Carefully place the cooked ribs on the prepared grill, meat-side up. Generously brush the top of the ribs with a layer of the bourbon barbecue glaze. Close the grill and cook for approximately 5 minutes, or until the sauce begins to dry and caramelize. Brush another layer of sauce on top, close the grill, and cook for an additional 5 minutes.

Transfer the glazed ribs to a cutting board. Lightly brush with one final layer of the bourbon barbecue glaze.

Cut the ribs into individual portions and serve immediately. Offer the remaining bourbon barbecue sauce as a delectable accompaniment.