North Carolina BBQ Ribs &
Kentucky Mule

In a small bowl, combine the dry rub ingredients and apply the mixture onto both sides of the ribs. Cover and refrigerate overnight.

Preheat the oven to 250°F. In a rimmed baking sheet combine the braising liquid ingredients and add the ribs to the pan. Cover tightly with foil and slow roast for 2.5 hours. Remove the ribs from the braising liquid and place them on a separate baking sheet. Transfer the liquid to a medium saucepan and bring to a boil, reduce heat and simmer down to half the volume for a glaze. Whisk in the barbecue sauce.

Preheat your barbecue to medium high and place the ribs on the grill. Cook for about 5 minutes on each side, basting both sides with the glaze until browned and lightly charred. To serve, slice the ribs between the bones and toss them in the remaining glaze. Enjoy hot with your favorite sides and a Bulleit Kentucky Mule.