Espresso and Lime

0 Preheat your oven to 300°
Bake the ribs...
2 Combine the dry rub ingredients in a bowl and set aside 
3 Remove the thin membrane that lines the underside of the ribs by loosening an end and pulling it back using gloves or a thin kitchen towel to get a good grip on it
4 Season both sides of the ribs with the dry rub and let them sit for about 20 minutes to come to room temperature 
5 Place the ribs over a sheet of foil, add the remaining dry rub and then wrap completely in foil 
6 Place the wrapped ribs onto a baking sheet and cook for 2 hours in a 300° oven
Make the maple bourbon glaze...
8 About 15 minutes before the ribs are done, place a saucepan over medium heat and add 2 tablespoons of butter 
9 Once the butter has melted, add 2 finely minced garlic cloves and cook while stirring for 60 seconds 
10 Add 1/2 cup of bourbon, 1/4 cup of brown sugar, 2 tablespoons of maple syrup, 1 tablespoon of apple cider vinegar and a pinch of sea salt and bring to a simmer 
11 Simmer for a few minutes, stirring occasionally, and as soon as it begins to thicken, transfer the saucepan off of the heat 
Glaze the ribs...
13 When the ribs are done baking, transfer the baking sheet out of the oven and turn your ovens high broiler on
14 Carefully open the foil wrap and brush the ribs generously with the maple bourbon glaze
15 Place under the high broiler and broil until deeply caramelized (keep a very close eye on the ribs during the entire broiling process because the sugars in the glaze can burn quickly) *if you have glaze leftover, do a second application and return to the broiler 
16 Let the ribs rest for a few minutes before serving