Ingredients

• 3 slabs baby back pork ribs
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 tablespoons salt
• 1 tablespoon ground black pepper
• 1 tablespoon white sugar
• 3 tablespoons ground paprika
• 1 teaspoon ground cayenne pepper
• 1 cup bourbon whiskey
• 6 cloves garlic, chopped
• 1 tablespoon ground black pepper
• 1 tablespoon salt
• 1 tablespoon hot pepper sauce
• 2 cups ketchup
• 1 cup honey
• 1/2 cup Worcestershire sauce
• 1 cup packed brown sugar
• 1/4 cup tomato paste
• 1/2 teaspoon liquid smoke flavoring
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 1 teaspoon minced chipotle pepper in adobo sauce
• 1/4 cup vinegar

Instructions

1. Preheat oven to 300 degrees F (150 degrees C)
2. Lay ribs on a double layer of foil, and season with garlic powder, onion powder, salt, black pepper, white sugar, 3 tablespoons paprika, and cayenne pepper. Wrap, and refrigerate for 1 hour.
3. Bake ribs in the preheated oven for 2 1/2 hours.
4. In a saucepan, mix together whiskey, chopped garlic, 1 tablespoon black pepper, 1 tablespoon salt, hot sauce, ketchup, honey, Worcestershire sauce, brown sugar, tomato paste, liquid smoke, 2 teaspoons paprika, 2 teaspoons onion powder, chipotle pepper, and vinegar. Cook over medium heat for 20 minutes.
5. Preheat an outdoor grill for high heat.
6. Remove ribs from the oven, and let sit for 10 minutes. Remove the foil.
7. Place ribs on the grill, and baste with whiskey sauce. Grill 3 to 4 minutes on each side, or until browned.