Smoked Bourbon Spareribs

Heat the marinade ingredients in a saucepan, bringing to a boil and dissolving the sugar completely. Allow to cool.

Marinate a whole sparerib slab overnight in the Jim Beam juice. Remove the slab from the marinade and allow it to drain. Pat dry before smoking at 225 degrees Fahrenheit. Hickory is the wood of choice for smoke with this recipe.

Again, put the marinade in a saucepan and bring to a boil, reducing by half. Add one cup of tomato sauce, one quarter cup of cider vinegar, and two tablespoons of molasses and continue to simmer until thickened. Serve with the smoked bourbon spareribs.