Pork ribs with bourbon barbecue sauce

Ingredients:

Pork

• 2 racks pork spare ribs, cut from the loin (about 1.2 kg)

Bourbon BBQ Sauce

• 0.5 cup steak sauce
• 0.5 cups of bourbon or quality dark beer
• 2 tbsp Worcestershire sauce
• 1/4 cup brown sugar
• 1 teaspoon regular or grainy mustard
• 2 pinches red pepper flakes

Preparation:

1. Preheat oven to 175°C.
   
   Cut the ribs in half. Rub the ribs with 0.5 cups of the sauce, paying particular attention to the meaty side. Place them meat-side down in a 28 cm x 33 cm baking dish. The pieces will overlap slightly.
2. Cover the pan tightly with foil and roast for about an hour, until the ribs are tender and the meat on the ends of the bones begins to fall off. You can roast the ribs the day before and refrigerate them. After refrigerating, let them sit at room temperature for an hour before grilling.
3. Preheat an outdoor grill to medium-high heat. Grill the ribs for about 10 minutes, brushing them with half the remaining sauce until they're fully cooked and crispy.
   
   Turn the ribs while grilling, as the sugar in the barbecue sauce can cause them to burn easily.
4. Let the ribs rest for 5-10 minutes before slicing them into 1- or 2-bone portions. Pour any remaining dipping sauce over the ribs or coat them with it.
   
   Bourbon BBQ SauceIn a small bowl, mix all ingredients until the sugar is completely dissolved. The sauce can be stored in the refrigerator for up to 2 weeks.