Serves:

Ingredients:

Directions:

To make
the Creole rub, in a small dish, stir together the paprika, thyme,
brown sugar, onion and garlic powders, mustard, celery seeds, cayenne
pepper, salt and black pepper. Set aside.

Preheat
the oven to 300 degrees.

Rub the
ribs all over with the Creole rub; then put the ribs in a single
layer in a roasting pan, cover them with foil and slow-roast until
they are almost tender, about 3 hours.

To make
the bourbon sauce, in a saucepan over medium heat, combine the chili
and barbecue sauces, bourbon, vinegar, honey and Worcestershire
sauce. Cook, stirring occasionally, until slightly reduced, 5 to 10
minutes. Stir in the hot-pepper sauce to taste. The sauce can be made
up to 2 days ahead and refrigerated. Reheat gently before using.

When the
ribs are about 30 minutes away from being done, baste them with the
bourbon sauce and finish slow roasting them in the oven.

Just
before serving, preheat the grill. Baste the ribs again with the
bourbon sauce and grill them for about 4 minutes per side, long
enough to brown them well.

Simmer
any remaining sauce for at least 5 minutes before serving. Transfer
the ribs to a carving board and cut into pieces. Pass the remaining
sauce alongside.

Serves
4.