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1
Heat oil in heavy large pot over medium-low heat.
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2
Add green onions, white onions and garlic and saute until tender, about 15 minutes.
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3
Mix in all remaining ingredients, adding bourbon last.
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4
Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour.
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5
Season to taste with salt and pepper.
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6
(Sauce can be prepared 2 weeks ahead.
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7
Cover and refrigerate.)
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8
Mix first 7 ingredients in medium bowl.
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9
Rub spice mixture over both sides of rib racks.
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10
Arrange ribs on large baking sheet.
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11
Cover and refrigerate overnight.
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12
Prepare barbecue (medium heat).
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13
Cut rib racks into 4- to 6-rib sections.
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14
Arrange ribs on barbecue.
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15
Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes.
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16
Using tongs, transfer ribs to work surface.
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17
Cut rib sections between bones into individual ribs.
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18
Arrange on clean baking sheet.
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19
Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve.
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20
Brush ribs with sauce from bowl.
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21
Return ribs to barbecue.
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22
Place pan of reserved sauce at edge of barbecue to rewarm.
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23
Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes.
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24
Serve ribs with warm sauce.
