Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon sea salt
• 1 tablespoon freshly cracked black pepper
• teaspoon garlic powder
• teaspoon onion powder
• teaspoon ground coriander
• teaspoon dry mustard
• teaspoon cayenne pepper
• teaspoon cayenne pepper

Instructions

1. 1 Combine 2 tablespoons brown sugar, 1 tablespoon sea salt, 1 tablespoon black pepper, garlic powder, ¾ teaspoon onion powder, coriander, dry mustard, and cayenne pepper in a small bowl; set rub aside.
2. 2 Tear a large enough piece aluminum foil to fully cover rib rack; place rib rack on foil, meat side up. Evenly coat both sides of ribs with dry rub, pressing it in with your hands.
3. 3 Fold up sides of the foil to create a rim; pour apple juice around rib rack. Fold foil over ribs; crimp to create a tight seal. Tear a larger piece of foil; wrap foil rib bundle again to ensure a tight seal.
4. 4 Marinate wrapped ribs in the refrigerator for 2 hours.
5. 5 Preheat the oven to 225 degrees F (110 degrees C).
6. 6 Cook ribs in the preheated oven until easily pierced with a fork, but not falling off the bone, about 4 hours. Unwrap ribs.
7. 7 Meanwhile, combine ketchup, bourbon, cider vinegar, Worcestershire sauce, Dijon mustard, 1 ½ tablespoons brown sugar, molasses, soy sauce, 1 teaspoon onion powder, 1 teaspoon black pepper, minced garlic, and 1 pinch salt in a medium saucepan over medium heat; bring to a boil. Reduce to a simmer; simmer until sauce thickens and reduces by about ⅓, stirring occasionally.
8. 8 Preheat an outdoor grill to high heat and cover the grate with aluminum foil.
9. 9 Place cooked ribs, meat side up, on the grill; brush top with 1 layer sauce. Close grill; cook until sauce is mostly dried, about 5 minutes. Brush another layer sauce on top; close grill and cook 5 minutes more. Transfer ribs to a cutting board; lightly brush with 1 layer sauce.
10. 10 Cut ribs into individual pieces; serve with remaining sauce.

Nutrition per serving