• Preheat your oven to 300°

Bake the ribs...

• Combine the dry rub ingredients in a bowl and set aside 
• Remove the thin membrane that lines the underside of the ribs by loosening an end and pulling it back using gloves or a thin kitchen towel to get a good grip on it
• Season both sides of the ribs with the dry rub and let them sit for about 20 minutes to come to room temperature 
• Place the ribs over a sheet of foil, add the remaining dry rub and then wrap completely in foil 
• Place the wrapped ribs onto a baking sheet and cook for 2 hours in a 300° oven

Make the maple bourbon glaze...

• About 15 minutes before the ribs are done, place a saucepan over medium heat and add 2 tablespoons of butter 
• Once the butter has melted, add 2 finely minced garlic cloves and cook while stirring for 60 seconds 
• Add 1/2 cup of bourbon, 1/4 cup of brown sugar, 2 tablespoons of maple syrup, 1 tablespoon of apple cider vinegar and a pinch of sea salt and bring to a simmer 
• Simmer for a few minutes, stirring occasionally, and as soon as it begins to thicken, transfer the saucepan off of the heat 

Glaze the ribs...

• When the ribs are done baking, transfer the baking sheet out of the oven and turn your ovens high broiler on
• Carefully open the foil wrap and brush the ribs generously with the maple bourbon glaze
• Place under the high broiler and broil until deeply caramelized (keep a very close eye on the ribs during the entire broiling process because the sugars in the glaze can burn quickly) *if you have glaze leftover, do a second application and return to the broiler 
• Let the ribs rest for a few minutes before serving