Bourbon-BBQ Glazed Baby Back Ribs

Combine 2 tablespoons brown sugar, 1 tablespoon sea salt, 1 tablespoon black pepper, garlic powder, ¾ teaspoon onion powder, coriander, dry mustard, and cayenne pepper in a small bowl; set rub aside.

Tear a large enough piece aluminum foil to fully cover rib rack; place rib rack on foil, meat side up. Evenly coat both sides of ribs with dry rub, pressing it in with your hands.

Fold up sides of the foil to create a rim; pour apple juice around rib rack. Fold foil over ribs; crimp to create a tight seal. Tear a larger piece of foil; wrap foil rib bundle again to ensure a tight seal.

Marinate wrapped ribs in the refrigerator for 2 hours.

Preheat the oven to 225 degrees F (110 degrees C).

Cook ribs in the preheated oven until easily pierced with a fork, but not falling off the bone, about 4 hours. Unwrap ribs.

Meanwhile, combine ketchup, bourbon, cider vinegar, Worcestershire sauce, Dijon mustard, 1 ½ tablespoons brown sugar, molasses, soy sauce, 1 teaspoon onion powder, 1 teaspoon black pepper, minced garlic, and 1 pinch salt in a medium saucepan over medium heat; bring to a boil. Reduce to a simmer; simmer until sauce thickens and reduces by about ⅓, stirring occasionally.

Preheat an outdoor grill to high heat and cover the grate with aluminum foil.

Place cooked ribs, meat side up, on the grill; brush top with 1 layer sauce. Close grill; cook until sauce is mostly dried, about 5 minutes. Brush another layer sauce on top; close grill and cook 5 minutes more. Transfer ribs to a cutting board; lightly brush with 1 layer sauce.

Cut ribs into individual pieces; serve with remaining sauce.