Pork ribs with peach bourbon glaze

Ingredients:

• 2 racks of pork spare ribs (about 450g each)
• 1 teaspoon smoked paprika
• 1 tsp onion powder
• 1 teaspoon garlic powder
• 1 tbsp. chili powder
• 2 tablespoons firmly packed light brown sugar
• 3 tablespoons of apple cider vinegar
• 3 tbsp bourbon
• 0.5 cups peach jam

Preparation:

1. In a small bowl, combine smoked paprika, onion powder, garlic powder, 2.5 teaspoons salt, 0.5 teaspoon black pepper, chili powder, and brown sugar. Stir to combine.
2. Place each rack of ribs on a large sheet of foil (you'll want to seal the ribs completely) and place on a baking sheet. Sprinkle both sides generously with the spice mixture. Refrigerate the ribs, uncovered, meat-side up, for at least 1 hour or overnight.
3. Preheat oven to 150°C.
4. In another small bowl, combine the vinegar, bourbon, peach preserves, 2 tablespoons of water, and a generous pinch of salt and black pepper. Pour half the mixture over each rack of ribs and seal each tightly in foil, crimping the edges to form a parcel.
5. Transfer the foil parcels on the baking sheet to the oven and roast until the meat is tender and falling off the bones, about 1 1/2 hours.
6. Remove the baking sheet from the oven. Carefully open the foil packets and pour the liquid into a small saucepan. Bring to a vigorous simmer over medium heat and cook, stirring frequently, until the sauce has reduced by half and has turned into a syrupy glaze, 6-8 minutes. It will thicken further as it cools.
7. Line another baking sheet with foil and carefully transfer the ribs to it. Position the oven rack on the top shelf and preheat the oven to broil.
8. Using a pastry brush, generously coat the ribs with about half the glaze. Grill until browned and charred in spots, 2 to 4 minutes.
9. Brush generously with the remaining glaze and return to the oven. Roast until the ribs are golden brown and charred in spots, another 2-4 minutes. Brush the finished ribs with the remaining glaze. Slice each rib between the bones and serve.