• Pre-heat oven to 300 degrees and line two baking sheets with foil.
• If your ribs have the "silverskin" membrane on them (will be on the back bone side), remove by sliding your finger or a small knife underneath and gently pulling it away (see notes section for more details). Cut racks of ribs in half if necessary for the size of your baking sheets.
• In a small bowl, combine brown sugar, chili powder, garlic powder, ginger, paprika, salt and pepper. Rub both sides of ribs with the seasoning.
• Place ribs meaty side up on baking sheets and tightly cover in foil. Bake for 1 ½ hours. 
• While ribs are in the oven, make bourbon cranberry sauce. 
• Remove ribs from oven and brush with bourbon cranberry sauce. Place back in oven, uncovered for about 30 more minutes, until ribs are tender (if you're using a meat thermometer, they should register between 180-195 degrees). If you want sauce to caramelize a bit, put ribs under the broiler for a couple minutes.

Bourbon Cranberry Sauce

• In a medium saucepan over medium-high heat, combine all ingredients. Bring to a boil and then lower to a simmer. Simmer for about 20 minutes while occasionally stirring, until cranberries are burst and sauce has thickened. Remove sauce to blender and puree.