Grilled Pork Ribs with Bourbon BBQ Sauce

• 1.5 kg Pork baby back ribs
• 2 tsp Fine sea salt
• 2 tsp Hot paprika
• 2 tsp Ground cumin
• 1 tsp Black pepper
• 4 cloves Garlic
• 250 ml Ketchup
• 60 ml Apple cider vinegar
• 80 g Brown sugar
• 2 tbsp Mustard
• 1 tbsp Worcestershire sauce
• 80 ml Bourbon

1. If your ribs have a membrane on the bone side, slide a knife under it and pull it away. Mix the salt, hot paprika, cumin and black pepper, then rub all over the ribs. Leave at room temperature for 30 minutes while you prepare the grill.
2. Set up the barbecue for indirect cooking over medium-low heat, aiming for about 160°C (320°F). Keep one side without coals or burners so the ribs can cook gently. Clean and oil the grill grates if needed.
3. Place the ribs bone-side down on the cooler side of the grill, cover, and cook for 75 to 90 minutes, turning every 20 to 25 minutes. Adjust vents or burners to keep the heat steady. The ribs are ready for glazing when the meat has pulled back from the bones and a knife slides in with little resistance.
4. While the ribs cook, make the sauce: finely grate the garlic, then put it in a saucepan with the ketchup, cider vinegar, brown sugar, mustard and Worcestershire sauce. Bring to a gentle simmer over medium heat, whisking until the sugar dissolves. Cook for 8 to 10 minutes until glossy and slightly thickened.
5. Take the sauce off the heat and whisk in the bourbon. Return to a very low heat for 1 minute to take the raw edge off, without boiling hard. Keep warm, stirring occasionally.
6. Brush the ribs generously with the sauce, then move them briefly over direct heat. Grill for 2 to 4 minutes per side, turning with tongs, until the glaze is sticky and lightly caramelised. Brush with a final thin layer of sauce just before taking them off the grill.
7. Rest the ribs for 10 minutes, then slice between the bones and serve. Offer any remaining warm sauce at the table.

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