Wild Turkey and Maple-Glazed Spare Ribs with Winterslaw

2 racks pork spare ribs, about 2 pounds, 4-ounces each 5 ounces bourbon (Wild Turkey preferred)5 cloves garlic, crushed 1 inch cube peeled ginger, very finely chopped 7 tablespoons dark maple syrup 2 tablespoons Dijon mustard 2 tablespoons hot pepper sauce 4 teaspoons Worcestershire sauceSalt and pepper Coleslaw14 ounces raw cabbage, mixture of red and green, thinly sliced#189; small red onion, very thinly sliced 1 tart green apple (such as Granny Smith) cored and cut into matchstick-sized strips5 ounces sour cream 5 tablespoons good-quality mayonnaise3 teaspoons caraway seeds Heat the oven to 325 degrees.In a medium bowl, mix all the ingredients for the glaze. Line a big roasting tin with foil and paint the ribs on both sides with the glaze, keeping back about a third of the glaze to add during cooking. Arrange the racks meaty-side-up in the tin, making sure they are not touching each other. Roast 30 minutes, then reduce the temperature to 275 degrees and cook the ribs for another 1#189; hours, basting with more glaze from time to time. Add the last bit of glaze about 15 minutes before the end.To make the coleslaw: Mix all the ingredients, except the caraway seeds and seasoning, in a bowl. Toast the caraway seeds in a dry frying pan for about a minute, until the fragrance is released. Grind roughly in a small mortar and pestle and add to the coleslaw with some salt and pepper.Serve the ribs immediately with the coleslaw on the side.Serves four."Roast Fig, Sugar Snow" by Diana Henry (2009 Octopus Books)