Preheat the oven to 300 degrees.

Prep and clean the ribs, removing excess fat and/or membrane (you can also ask your butcher to do this step for you). Generously rub both sides of the ribs with salt and pepper. Then wrap the meat first in parchment paper and then foil, making sure to seal the edges tightly. Place on a large baking sheet.

Bake for 2-2 1/2 hours, or until the ribs can easily be pulled apart with a knife or fork.

Meanwhile, to make the sauce, heat the olive oil in a large skillet over medium heat.

Add the onion, garlic and salt. Sauté 8-10 minutes, stirring occasionally, until the onions are translucent and the mixture begins to turn golden brown.

Turn the heat to medium-low, add the bourbon to the pan and stir until most of the liquid has evaporated (about 45-60 seconds).

Stir in the remaining ingredients and allow the sauce to simmer for 30-40 minutes, stirring occasionally. If the sauce gets too thick, simply stir in additional water, 1 tablespoon at a time, until you reach the desired consistency. The sauce can be made up to 2 days in advance and stored in the refrigerator in an airtight container until ready to use.

Once the ribs are cooked, remove from the oven, peel back the foil and parchment paper and allow the ribs to rest for 15-20 minutes.

Preheat the grill to medium-high heat.

Baste the top side of the ribs with the bbq sauce, then place them, carefully (as they’re very tender), top side down, on the grill. Grill for 4-5 minutes, basting the other side of the ribs, before gently flipping them over and grilling for another 4-5 minutes.

Remove to a serving dish, baste with additional sauce and enjoy!