> 1 tbsp salt
> 1 tsp black pepper
> 2 (2 lbs each) racks baby back ribs
> 1 Large disposable foil pan
> 1 cup apple cider vinegar
> 1 cup water
> 1/4 cup packed light brown sugar
> 1/4 cup bourbon
> 1 cup ketchup
> 2 tbsp honey
> 1 tbsp Worcestershire sauce
Preheat oven to 300°F. In a small bowl, mix the salt and pepper. Season the ribs on both sides with salt mixture.
Place ribs in the foil pan side by side, overlapping slightly. Whisk together the vinegar, water, and brown sugar until brown sugar is mostly dissolved. Pour mixture into bottom of pan. Cover pan tightly with foil and place in oven. Bake 2–2½ hours, until ribs are tender when pierced with a paring knife but not falling off the bones.
Meanwhile, set grill to medium. In a saucepan, heat the bourbon to a boil on high. Reduce heat and simmer 5 min., until slightly reduced. Whisk in the ketchup, honey, and Worcestershire sauce. Season with salt and pepper to taste. Cook 5–7 min., until thickened, stirring often.
Brush ribs all over with most of sauce and place on heated grill. Cook 8–10 min., brushing with more sauce and turning occasionally, until lightly charred in spots. Remove from grill and brush with additional sauce before serving.