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1
PREPARE THE RIBS:.
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Place 2 racks of ribs, meat side down, on a work surface.
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3
With a knife, cut a small slit through the silvery membrane at one end of the rack.
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4
Using a paper towel, grip the cut portion of the membrane and gently peel it from the rack, and discard.
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5
Repeat with the remaining rack.
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MAKE THE RUB:.
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Combine the sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl, (If mixture is clumpy, pass through a sieve).
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Rub mixture on both sides of each rack.
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9
Place ribs on a rimmed baking sheet, cover and refrigerate for at least 2 hours (or overnight).
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10
Let stand at room temperature for 30 minutes before cooking.
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MAKE THE SAUCE:.
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Heat oil in a medium saucepan over medium heat.
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Add onion and garlic, and cook until onion is tender, 2-3 minutes.
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Add red pepper flakes and tomato paste, and cook for 1 minute.
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15
Stir in bourbon, scraping the pan.
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Stir in the tomatoes, vinegar, Worcestershire sauce, water and sugar, and cook, continuing to stir, until sugar dissolves.
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Simmer the sauce.
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Bring the sauce to a boil.
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Reduce heat, and simmer until reduced by 1/3 , about 30 minutes.
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Season with salt and pepper.
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Let cool slightly.
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Puree in a blender until smooth.
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(You should have about 2 cups).
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Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
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25
Cook ribs on medium-high grill, using sauce in last few minutes of cooking time.
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26
Remainder of sauce can be served with the ribs.
