Southern Spareribs with Tangy Pig Sauce and Bluegrass Bourbon Glaze

Place the pork spareribs onto a clean cutting board and thoroughly pat dry on both sides using paper towels to remove surface moisture. Wash hands and surfaces thoroughly with hot soapy water after handling raw meat to avoid cross-contamination.

Slide the tip of a butter knife beneath the thin, translucent membrane covering the bone side of each rack, grasp the edge firmly using a paper towel for grip, and peel the membrane completely away from the bones.

In a medium bowl, combine 300 ml apple cider vinegar, 120 ml water, 45 g yellow mustard, 30 ml worcestershire sauce, 35 g light brown sugar, 15 g fine sea salt, 6 g coarsely ground black pepper, 5 g garlic powder, 4 g onion powder, 3 g crushed red pepper flakes, and 2 g cayenne pepper, then whisk vigorously until the salt and sugar are fully dissolved.

Arrange the spareribs meat-side down on a large rimmed baking sheet, pour three-quarters of the prepared tangy pig sauce marinade evenly over both racks, cover tightly with plastic wrap, and marinate in the refrigerator for 3 hours, setting aside the remaining one-quarter of the marinade for the braising phase.

While the ribs marinate, prepare the finishing glaze by combining 120 ml bourbon whiskey, 240 g ketchup, 90 g dark brown sugar, 45 ml apple cider vinegar, 40 g molasses, 25 ml worcestershire sauce, 15 g dijon mustard, 4 g smoked paprika, 3 g garlic powder, 3 g fine sea salt, and 2 g finely ground black pepper in a small saucepan over medium heat, bringing the mixture to a simmer at 90°C (194°F) and cooking for 12 minutes while stirring occasionally until reduced and glossy.

Remove the small saucepan from the heat, add the 30 g diced chilled unsalted butter, and whisk continuously until the butter is completely melted and emulsified into the hot sauce, then reserve at room temperature.

Preheat the oven to 135°C (275°F) with the cooking rack positioned in the center.

Tear two large double-layer sheets of heavy-duty aluminum foil, place one rack of marinated ribs meat-side up onto each sheet on the large rimmed baking sheet, drizzle each rack with half of the reserved unmarinated pig sauce, and fold the foil tightly around the meat to create two sealed, leak-proof pouches.

Transfer the foil-wrapped ribs on the baking sheet into the oven at 135°C (275°F) and bake for 2 hours and 45 minutes, until the meat is exceedingly tender and an instant-read meat thermometer inserted into the thickest part between the bones registers at least 63°C (145°F) for baseline safety, and ideally reaches 90°C to 93°C (194°F to 200°F) for optimal collagen rendering.

Remove the baking sheet from the oven, carefully open and roll down the foil edges around each rack to expose the meat, increase the oven temperature to 175°C (350°F), and use a basting brush to generously coat the tops and sides of the ribs with approximately half of the prepared bluegrass bourbon sauce.

Return the uncovered ribs to the oven at 175°C (350°F) and bake for 15 minutes until the bourbon glaze bubbles vigorously, thickens, and caramelizes into a lacquer without charring.

Remove the ribs from the oven and allow them to rest undisturbed on the cutting board for 15 minutes, which allows the muscle fibers to relax, redistributes internal juices, and satisfies the mandatory rest interval.

Turn the racks bone-side up on the cutting board to clearly locate the rib bones, then use a sharp chef's knife to cut smoothly down between each bone into individual portions.

Transfer the sliced spareribs onto a large serving platter and serve immediately with the remaining warm bluegrass bourbon sauce on the side for dipping.