For the sauce, add all the ingredients except the fresh ginger and bourbon to a large saucepan. Bring the mixture to a simmer while whisking.

***If using the vanilla bean over the vanilla extract, pierce the vanilla bean slice it in half. Scrape out the black interior of the bean. You will add half of the scrapings of a vanilla bean to the sauce. Use the rest of the vanilla bean for another use. (Such as making vanilla sugar or vanilla coffee syrup.)

Simmer the mixture on low for 10-20 minutes.

Add the freshly grated ginger and season to taste. It might need a pinch of salt! Remove from heat but keep the sauce on the back of the stove until you are ready to coat the ribs. Right before using, add the bourbon and whisk well.

For the ribs: Unpackage the ribs and using a sharp knife remove the membrane on the backside of the ribs. This is best accomplished by slipping the knife between the membrane and the bone, lift and loosen a big enough portion of the membrane that you can grip it tight and pull it all off in one swoop. Discard the membrane.

Season the ribs liberally on both sides with the rub. Wrap in plastic wrap overnight, or proceed to the next step.

Preheat and pre-smoke your smoker. I currently use the Rec Tec pellet smoker on most days but a standard smoker can certainly be used. Set the smoker to 235 degrees and smoke 3 hours.

Remove the ribs after 3 hours, bring the ribs inside the house and lay on heavy foil. Coat ribs with 1/2 c. of the homemade barbecue sauce and the butter. Close up the foil and return to the smoker.

Continue cooking at 235 for another 2 hours.

Unwrap the ribs and discard the foil. Slather with barbecue sauce and place on the smoker to set the sauce, about 15- 30 minutes. Remove, rest for 10 minutes, slice, and serve.