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1
Heat vegetable oil in a large saucepan over medium high heat. Add scallions and onions and saute until soft, about 6 minutes.
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2
Add garlic and continue to saute until tender, about 8 minutes.
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3
Add brown sugar, tomato paste, ketchup, mustard, water, apple juice, apple cider vinegar, Worcestershire sauce, Ancho chili powder, and cumin to pot. Whisk until combined.
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4
Add bourbon and whisk until combined. Cook sauce, stirring occasionally, until reduced to a thick sauce, about 1 hour 15 minutes.
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5
In a small bowl, whisk together cayenne, chili powder, cinnamon, mustard, cumin, cardamom, and salt.
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6
Rub ribs all over with olive oil. Rub spice mixture over ribs to coat. Let rest in refrigerator, covered, overnight.
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7
Preheat oven to 225u00b0F. Wrap ribs in foil and cook for 1 hour 30 minutes.
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8
Preheat a gas or charcoal grill to 225u00b0F using indirect heat. To heat only one side on a charcoal grill, simply push the coals to one side. On a gas grill, turn off all the burners except one or two. Use an oven thermometer to make sure that heat stays constant throughout cooking.
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9
Place ribs on indirect heat side of the grill. Close the grill.
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10
Cook ribs on grill for 1.5 to 2.5 hours, until meat is tender. When picked up with tongs and lightly bounced against grill, the skin of the ribs should crack.
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11
Remove ribs to a platter and brush all over with sauce. Raise grill temperature to 400u00b0F and place ribs on heat. Cook each until browned and caramelized, about 4 minutes per side.
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12
Slice meat into individual ribs. Serve with extra sauce on the side.
