Southern Style Spareribs

We enjoyed this recipe better than the dry rub ribs, but it still is not one of our favorite rib recipes.  Oh well, on to the next recipe.
 

Ingredients:
Marinade:

1/2 cup bourbon whiskey  

1/4 cup molasses  
1/4 cup cider vinegar  
1 teaspoon cayenne pepper  
1/2 teaspoon kosher salt  

2-3 racks spare ribs

 

Sauce:

1/2 cup yellow mustard  
1 1/2 cups barbecue sauce       
 

In a medium bowl combine the marinade ingredients with 1/2 cup water.

Brush the marinade on the ribs, cover with plastic wrap, and refrigerate for 3 to 4 hours.

 

In a small saucepan combine the mustard and barbecue sauce. Bring to a boil, stirring, then lower the heat and simmer for 3 to 5 minutes. Remove from the heat. Pour some of the sauce in a small bowl to use for basting the ribs.
 
Preheat the Big Green Egg to 300, indirect.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 2 1/2 to 3 hours. During the last 20 minutes of grilling time, baste generously with the small bowl of sauce.

Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm with the remaining sauce on the side.