Grilled Baby Back Ribs and Stone Fruit with Smoky Bourbon BBQ Sauce

For the barbeque sauce:

• 6 tbsp unsalted butter
• ¼ c ketchup
• ¼ c packed light brown sugar
• 2 tbsp prepared mustard
• 2 tbsp smoked paprika
• 2 tbsp dark chili powder
• 2 tsp onion powder
• 2 tsp ground cumin
• 1 tsp freshly ground pepper
• 1 tsp kosher salt
• ½ tsp cayenne pepper, optional
• 1 ½ c apple cider vinegar
• ¼ c bourbon

For the ribs:

• 2 slabs baby back ribs, about 2 lbs. each
• 1 pkg (1.25 oz.) Smoky Pecan BBQ Seasoning

For the fruit:

• 4 stone fruits, such as plucots, plums, nectarines, halved, pits discarded
• 2 tbsp canola oil
• 2 tbsp packed light brown sugar
• 1 tsp kosher salt
• ¼ tsp chili powder

Prepare the sauce: Melt butter in a small saucepan over medium high heat. Add ketchup, brown sugar, mustard, paprika, chili powder, onion powder, cumin, pepper, salt, and optional cayenne pepper and cook, stirring constantly until mixture is smooth and very fragrant, about 2 minutes. Add vinegar and bourbon and bring to a simmer. Lower heat and cook until slightly thickened, about 8 minutes. Remove from heat and let stand at room temperature until ready to use.

Prepare the ribs: Remove the membrane from the back of the ribs by running a small sharp knife between the one of the outermost ribs and the membrane to loosen. Once loosened along an edge, grip the membrane with paper towels and pull away as much as possible and discard. It is okay for some membrane to remain. Season the ribs on both sides with the Smoky Pecan seasoning. Let ribs rest at room temperature while preparing the grill.

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with lump charcoal. When charcoal is covered with gray ash, pour them onto the bottom grate of the grill and move to one side of the grill. Place the grate over the grill and coat lightly with oil. Cover and preheat the grill to 400º, about 15 minutes, adjusting the vent as needed to control the temperature. Place the ribs on the grill over the charcoal. Cover and cook, turning occasionally, until the ribs begin to char and caramelize, about 30 minutes. Transfer the ribs to the side opposite the charcoal; cover and continue to cook, turning occasionally, until meat begins to pull away from the bone, about 1 hour more. Brush ribs with about half of the sauce and let cook for 5 minutes more. Remove from the grill to a cutting board.

Prepare the fruit: Brush the cut sides of fruit with oil. Stir together light brown sugar, salt, and chili powder in a small bowl. Sprinkle evenly over the cut sides of the fruit. Place stone fruit on the grill over the coals and cook, uncovered until slightly charred, about 3 minutes. Transfer to a cutting board and cut into wedges.

To serve, slice the ribs between each bone and serve with remaining sauce and grilled fruit.