Baby Back Ribs with Bourbon-Bacon Chipotle Barbecue Sauce

6 Tbsp. smoked sweet paprika
2 Tbsp. brown sugar
2 Tbsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. ground coffee
3 tsp. Applewood smoked sea salt
2 tsp. pepper
½ tsp. chipotle powder
3 full racks baby back ribs
Olive oil
Bourbon-Bacon Chipotle Barbecue Sauce, recipe follows

Combine the ingredients for the rub in a small bowl. Prepare the baby back ribs the night before; take off the white membrane on the back of the ribs. Place the ribs, meat side up, on heavy duty foil, drizzle with olive oil, and sprinkle with the dry rub, pressing the rub gently into the meat to help it adhere. Seal the foil tightly into a packet around the ribs. Keep the ribs in the refrigerator until baking time.
Turn the oven on to 225°. Place the aluminum package of ribs on a cookie sheet and place the cookie sheet in the oven. Slow cook the ribs for 3½ to 4 hours. Towards the end of the baking time, preheat a charcoal or gas grill to medium heat (or set oven to broil, if cooking indoors) Remove the ribs from the oven and foil. Baste the ribs with barbecue sauce and place on the grill to cook for an additional 15 - 30 minutes, turning and basting frequently. (If you have a doubt if the ribs are cooked, try taking a toothpick and poke the meat. If the toothpick comes in and out easily, then your ribs are ready to enjoy!) Once the ribs are cooked through and nicely coated with barbecue sauce, remove them from the grill. Serve the ribs with some additional barbecue sauce on the side, if you’d like.

Bourbon-Bacon Chipotle Barbecue Sauce:
½ c. small-dice bacon
½ c. finely diced red onion
2 medium garlic cloves, minced
1 c. ketchup
½ c. apple cider vinegar
½ c. packed dark brown sugar
¼ c. Worcestershire sauce
3 Tbsp. bourbon
2 Tbsp. dark or robust molasses (not blackstrap)
2 tsp. chili powder
1 - 2 tsp. chipotle powder
1½ tsp. smoked paprika
1 tsp. ground mustard
Applewood Smoked Sea Salt
Freshly ground black pepper

Place the bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a small bowl; set aside. Reduce heat to medium low, add the onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds more.
Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Stir in the reserved bacon and bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until the sauce is slightly thickened and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season the sauce with additional salt and pepper as needed. Store barbecue sauce in the refrigerator for up to 1 week or in the freezer for up to 1 month.