Fall-Off-the-Bone Barbecue Pork Ribs

Line a sheet pan with aluminum foil and set aside.

Combine ¼ cup light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper together in a small bowl.

Generously coat all sides of the ribs with the dry rub and place meat-side up on the prepared sheet pan.

Transfer the sheet pan with the ribs to the oven and cook until the meat is tender and has begun to pull back from the bone, about 1 hour and 45 minutes. The ribs should reach an internal temperature of 205°F (96°C).

In a medium saucepan, heat the oil over medium heat. When the oil is hot, add the garlic, 1 tablespoon smoked paprika, 2 teaspoons mustard powder, 2 teaspoons kosher salt, and ½ teaspoons black pepper. Cook, stirring, until the garlic is fragrant. Add the tomato paste and cook, stirring, for 1 minute. Add ¼ cup light brown sugar, apple cider vinegar, bourbon and molasses and stir to combine. Bring to a simmer and cook, stirring frequently, until it thickens and reduces to about 1 ½ cups, about 20 minutes. Remove from the heat and set aside.

When the ribs are finished cooking, remove them from the oven and preheat the oven to broil.

Flip the ribs over on the sheet pan and brush the underside with the barbecue sauce, flip the rips back over and brush the top and the sides with the barbecue sauce.

Transfer the pan with the ribs back to the oven and broil until the barbecue sauce bubbles and starts to caramelize on the ribs, 2 to 4 minutes. You want to keep a close eye on them so that they do not burn.

Remove from the oven, cut between the bones for individual ribs, and serve immediately with more barbecue sauce if desired.