Barbecued Pork Ribs

Ingredients

• 2.00 rack(s) (2 to 2½ pounds each) Saint Louis-style pork ribs
• Vegetable oil, for grill rack
• 2.00 tablespoon(s) packed light-brown sugar (for the rub)
• 2.00 tablespoon(s) coarse salt (for the rub)
• 2.00 teaspoon(s) freshly ground pepper (for the rub)
• 2.00 teaspoon(s) hot paprika
• 2.00 teaspoon(s) mustard powder
• + 13 more ingredients
• • 1.00 teaspoon(s) celery seed
  • 2.00 tablespoon(s) vegetable oil (for the sauce)
  • 1.00 small yellow onion, finely chopped (1 cup)
  • 3.00 clove(s) garlic, minced
  • ¼ teaspoon(s) red-pepper flakes
  • ¼ cup(s) tomato paste
  • ¼ cup(s) bourbon
  • 1.00 cup(s) strained tomatoes
  • 0.50 cup(s) cider vinegar
  • ¼ cup(s) Worcestershire sauce
  • 1.00 cup(s) water
  • ¼ cup(s) plus 2 tablespoons light-brown sugar (for the sauce)
  • Coarse salt and freshly ground pepper (for the sauce)

1. Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack. 2. Make th...

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