1 or 2 racks of your favorite ribs (beef, pork back, or spareribs will do fine)
1 (18 oz.) bottle Original Bull's-Eye barbecue sauce
Jim Beam bourbon (Ezra Brooks works better if you can find it)

Preheat oven to 350°F.

Place ribs in large enough roasting pan to fit them.

Stab paring knife into the meat in several places, roughly 4-6 cuts per bone.

Pour a generous amount of bourbon over the meat. Be sure to pour slowly as to soak the meat instead of it pooling all at the bottom.

Cover (and I mean seriously cover every inch) the meat with Bull's-Eye.

Cover the pan with foil as tightly as possible.

Bake for 2 hours at 350°F.

After 2 hours, remove the foil and recoat the meat with sauce where it has been absorbed.

If you have a grill (preferably charcoal), grill the meat for about 15 minutes; this part is a matter of trial and error and preference. The sauce should be somewhat caramelized but not hardened. You don't have to grill it, but it adds a better flavor, especially over charcoal. If you don't have a grill then simply remove the foil and continue to bake for 15 minutes, if desired turn the meat over and coat the bottom with sauce and continue to bake for 15 minutes.

TIPS:

This method is not an exact science, only a guide. After doing it a few times you'll get the hang of it and what results you want.

Make sure and cover the meat with foil! It will dry out significantly if you don't! Par boiling the meat will not give it as good a flavor as baking it, and if it's covered well and there is adequate sauce and bourbon (adds flavor and helps tenderize) you'll have for tender meat, especially with pork.

If using a grill, take some smoker chips and soak them for 15 minutes or so then place them in a tuna can on top of the coals or heat source to add some smoky goodness.

Use Bull's-Eye sauce... Please :-) best sauce you can get outside of homemade for ribs.

Submitted by: BBQ Guy