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1 - Take ribs and split into half or 1/3 rack portions for easy handling and serving 2 - If present, remove the membrane on the back side of the ribs.
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3 - Turn on your broiler with the top rack about 6 - 8 inches from the top burner.
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4 - Rub the ribs with your favorite spice mixture.
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If you don't have one, simply try sprinkling with garlic salt and a little chili powder.
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For sweeter ribs you can add a little brown sugar, but I feel sweetness should come from the sauce.
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5 - Broil the ribs on both sides until brown, but not burned.
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6 - Remove ribs from oven.
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Set the oven back to 350 degrees, and if it is safe to do so, lower the rack to the middle of the oven.
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7 - Lay each section of ribs onto its own piece of aluminum foil.
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You will need to fold this up to make a pouch.
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Leave a small section unsealed to pour in the liquid ingredients.
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8 - Mix the whiskey, apple cider vinegar, liquid smoke, and dilute with water to make about 1C of liquid.
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9 - Pour the liquid into each pouch, making sure there arent any major leaks.
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10 - Bake for 1.5-2 hours.
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Ribs will be juicy and tender after an hour and a half, and should be falling off the bone in 2 hours.
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11 - Carefully, using tongs and oven mitts, remove the ribs from the oven and liberate from their foil prisons.
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Turn the broiler back on, and return ribs to the oven.
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12 - Broil long enough to dry the outside of the ribs without losing too much moisture from the inside.
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This should only be a couple minutes.
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Apply sauce, broil until it has set, flip, and sauce the other side.
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13 - Enjoy.
