I have tasted ribs with barbeque sauces from 3 different regions of the country: St. Louis, Memphis, and Sonoma styles. While none of them became a favorite, I did like flavor notes from each of them. This sauce combines elements from each of those regions to create a harmonious depth of flavor. The rib rub and cooking instructions came from an Epicurious recipe from 2000 Called Sweet and Smoky Baby Back Ribs. The sauce is my original recipe. Be sure to have plenty of napkins available. These ribs are messy, but very good. Enjoy! —Eric Soderstrom
FOR THE RIBS:
Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs 3 times. Pour off and discard bourbon.
Mix salt and next 5 rub ingredients in medium bowl. Put each rib on a large piece of foil. Sprinkle spice mixture on both sides of ribs. Wrap up the ribs in the foil Let refrigerate for 3 hours.
Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Then put the soaked chips in foil and wrap tightly. Poke holes in the top to let the smoke escape.
Set up the barbeque for indirect cooking. Place foil loaf pan filled halfway with water beneath the middle grill grate without the flame. Place the foil package with the wet chips on top of one of the grill grates with flame beneath.
Brush off half of the rub from each side of the ribs. Arrange ribs on upper grill grate above loaf pan. Keep the cooking temperature between 250 - 275 degrees.
Barbeque the ribs for 1 1/2 hours, turning each half hour for even browning.
FOR THE BARBEQUE SAUCE:
Place the onion, garlic and bourbon in large saucepan and sauté until the onions are transparent. This will usually take about 10 minutes. Then you just add all the rest of the ingredients and bring to boil. Lower heat and simmer until the mixture has thickened about 20 minutes. Puree with an emersion blender.
Put 3/4 cup of the sauce in a small bowl. Baste the ribs with the sauce and cook for an additional 15 minutes, turning once to baste the other side of the ribs.