Bourbon Barbecue Ribs

Ingredients
1 (12-oz.) bottle lager beer or ale
½ cup apple cider vinegar
1½ tsp. kosher salt
½ cup bourbon, divided
1 cup ketchup
½ cup reduced-sodium soy sauce
½ cup honey
2 garlic cloves, crushed
1½ Tbsp. barbecue spice rub
½ tsp. freshly ground black pepper
Instructions
1. Remove membrane from the bone side of ribs. Cut ribs into sections so they fit in a large 10-quart Dutch oven, and place in Dutch oven. Pour in beer, cider vinegar, salt and ¼ cup of the bourbon, making sure the ribs are just covered with liquid. Bring to a simmer over medium high. Cover, and reduce heat to low; simmer gently until ribs are very tender, about 2 hours.
2. Meanwhile, stir together ketchup, soy sauce, honey, garlic, spice rub, pepper and remaining ¼ cup bourbon in a medium saucepan. Bring to a simmer over low; cook, stirring occasionally, until flavors come together, about 45 minutes. Remove from heat, and set aside.
3. Transfer ribs to a large rimmed baking sheet in an even layer; let stand at room temperature to cool slightly and dry off, about 2 minutes. Brush ribs liberally on both sides with about½ cup of sauce, and let stand at room temperature for 30 minutes. Reserve remaining sauce.
4. Preheat oven to broil with rack positioned about six inches from heat source. Broil ribs, rotating baking sheet halfway through cook time, until nicely charred, about 10 minutes, watching carefully to avoid burning. Flip ribs; cook until underside is charred, about 2 minutes. Slice, and serve immediately with remaining sauce.
Source: Chef Gabriel “Gator” Guilbeau
