Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce

Sauce

1 Tbs. vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups golden brown sugar (packed)
1 cup ketchup
1 cup tomato paste (about 9 ozs.)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 Tbs ground cumin
1 1/2 cups bourbon

Spice rub

2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. dry mustard
1 Tbs. coarse salt
1 1/2 tsp cayenne pepper
1 1/2 tsp ground cardamom
1 1/2 tsp ground cinnamon

6 pounds baby back pork ribs (about 3 whole racks)

Make sauce

Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to seven cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)

Make spice rub

Mix first seven ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Cover with foil and refrigerate overnight.

Heat oven to 250 and bake ribs for 1 1/2 hours.

Transfer three cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
Put ribs on BBQ on low with one burner and cook for two hours.
Raise heat (two burners) and cook for 1/2 hour basting with sauce.
Serve ribs with warm sauce.

Bon appetite!

Annie