Barbeque Ribs

I've had this recipe saved for a while now, and I finally had time to cook it. Aubrey and I really enjoyed it, but we both agreed that we like the grilled ones better (without sauce). This didn't stop us from eating these, though. The meat fell right off the bone, and they were so tender. This recipe came from a Vera Bradley cookbook. The whole recipe serves 6, but it's easy to split in half.
I made baked beans to go with them, but I'm going to spare the recipe. They weren't very good... I'm still on my search for a good baked beans recipe. Anyone have one they want to share?


Ingredients:
1 cup ketchup

1 cup Jack Daniel's Whiskey
1 cup brown sugar
1/2 cup finely chopped onion
2 TBSP Worcestershire sauce
2 TBSP hot sauce
1 TBSP Dijon mustard
1 clove garlic, minced
2 TBSP butter
pinch of fennel seeds
4 pounds baby-back ribs

Directions:
Heat oven to 300-degrees. In a saucepan, combine the ketchup, whiskey, brown sugar, onion, Worcestershire sauce, hot sauce, Dijon mustard, garlic, butter, and fennel seeds. Bring to a boil and simmer for 30 minutes. Makes about 2 and 1/2 cups of barbeque sauce.
Rub the ribs in the barbeque sauce and wrap in foil. Bake for 3 hours.