Grilled Baby-Back Ribs with Mustard-Bourbon Sauce

Sauce

1 tablespoon vegetable oil

2 bunches green onions, chopped

2 cups chopped white onions

8 large garlic cloves, chopped

2 cups (packed) golden brown sugar

1 cup ketchup

1 cup tomato paste (about 9 ounces)

1 cup whole grain Dijon mustard

1 cup water

1/2 cup Worcestershire

1/2 cup apple cider vinegar

1/2 cup apple juice

1 large dried ancho chili, * stemmed, seeded, cut in small pieces

1 tablespoon ground cumin

1 1/2 cups of bourbon

Heat oil in large pot over medium-low heat. Add green onions, white onions and garlic and sauté till tender, about 15 minutes. Mix in remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.

Spice Rub and Ribs

2 tablespoons ground cumin

1 tablespoon chili powder

1 tablespoon dry mustard

1 tablespoon coarse salt

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons ground cardamon

1 1/2 teaspoons ground cinnamon

6 lbs baby back ribs

7 ingredients in medium bowl, rub spice over both sides of rib racks. Arrange ribs on large baking sheet cover and refrigerate overnight. Start grill on medium-heat, cut ribs into 4 to 6 rib sections. Grill until tender, turning occasionally , about 40 minutes. Cut sections into in

Mix first individual ribs arrange on clean baking sheet. Transfer 3 cups of sauce to small bowl, place remainder in sauce pan and reserve. Return ribs to grill , place sauce pan on grill . Grill ribs until brown and crisp, brushing edges with more sauce from bowl and turning occasionally about 10- 15 minutes. SERVE Ribs with warm sauce