Mix the bourbon, molasses, brown sugar, cider vinegar, paprika, salt, garlic powder, allspice, cinnamon, and ginger powder in a bowl. Stir to combine.

Pour this mixture over the ribs in a baking dish or sheet with the bone side up. Allow to marinate in the fridge for an hour or two.

Preheat the oven to 300. Flip the ribs so the bone side is down. Cover with foil and cook for an hour and a half.

Meanwhile, mix the glaze ingredients in a sauce pot and simmer on low to reduce

Remove the foil and turn the oven to 375. Use a spoon to spoon about a third of the glaze over the ribs. Return to the oven.

Every 15 to 20 minutes baste the ribs with the cooking liquid and more of the glaze. At first it will seem to be running off the ribs, but the more you do it the bark will start to form and the liquids will start thickening up.

When the ribs are super tender and the bark coating is thick and sticky, remove them from the heat. Allow to cool for 10 minutes, then cut and serve. Drizzle on any excess cooking liquid that hasn’t charred on the bottom of the pan.