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Ingredients

Serves 4 to 6

• FOR THE RIBS
• 2 racks (2 to 21/2 pounds each) Saint Louis-style pork ribs
• Vegetable oil, for grill rack
• FOR THE RUB
• 2 tablespoons packed light-brown sugar
• 2 tablespoons coarse salt
• 2 teaspoons freshly ground pepper
• 2 teaspoons hot paprika
• 2 teaspoons mustard powder
• 1 teaspoon celery seed
• FOR THE SAUCE
• 2 tablespoons vegetable oil
• 1 small yellow onion, finely chopped (1 cup)
• 3 garlic cloves, minced
• 1/4 teaspoon red-pepper flakes
• 1/4 cup tomato paste
• 1/4 cup bourbon
• 1 cup strained tomatoes
• 1/2 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1 cup water
• 1/4 cup plus 2 tablespoons light-brown sugar
• Coarse salt and freshly ground pepper

Description

These Pork Ribs Are Rubbed With A Blend Of Earthy Spices And Brushed With A Slowly Simmered Sauce That Has A Slight Kick. They Come Off The Grill Tender Yet Pleasingly Chewy, With Just The Right Hit Of Smoky Goodness.

Martha Stewart