"Take a lesson from your local barbecue joint and hand out hand wipes at the end of the meal. A cold water tap isn’t going to cut it with these finger-lickin’ ribs."
1 cup bourbon
1/2 cup honey
3 tablespoons apple cider vinegar
2 teaspoons black pepper
2 teaspoons onion powder
2 3-pound slabs pork baby back ribs
1 tablespoon kosher salt
1/4 cup plus 1 tablespoon olive oil, divided
Heat a camping stove or grill to high (about 400° to 450°F).
Place the bourbon in a saucepan on the camping stove or grilling grate. Bring to a boil, and cook, stirring occasionally, until reduced to about 1/2 cup, 6 to 8 minutes. Stir in the honey, vinegar, pepper, and onion powder, and cook, stirring occasionally, until slightly syrupy, about 5 minutes. Remove the pan from the heat.
Reduce the heat to medium-low (about 300°F to 325°F). Rub the ribs with the salt and 1/4 cup of the oil. Wrap each slab separately in heavy-duty aluminum foil, wrapping tightly to form a packet.
Place on grilling grate, and cook until the ribs are tender and done, about 1 1/2 hours, turning the packets occasionally. Carefully remove from the grilling grate. Brush the grilling grate with the remaining 1 tablespoon of oil, and increase the heat to medium-high (about 375°F to 400°F).
Remove the ribs from the foil, and arrange on the grilling grate. Cook, basting often with the bourbon sauce, until a crust forms on the outside of the ribs, about 2 minutes. Remove the ribs, and brush with the bourbon sauce. Cut the ribs between the bones, and serve with the remaining bourbon sauce.