Ingredients
5 pounds pork ribs
Salt & pepper

29 ounces tomato sauce
6 ounces tomato paste
2 ounces bourbon
2 tablespoons white vinegar
2 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
1/2 tablespoon hot sauce
3/4 cup sugar
1/4 cup brown sugar
2 tablespoons red onion finely chopped
1 small Garlic minced
1/4 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder

Instructions
Preheat oven to 300 degrees F.
Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan. Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan. Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 4 hours or until meat is almost falling off the bone. Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce. It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling.

Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve with sauce.