Remove the silver skin off the back of the ribs. Sprinkle Cajun spices evenly over both sides of the racks of ribs.
Cut ribs into 2-3 rib sections. Let them sit for couple of hours in the fridge.
Pour 1 cup of Fireball Cinnamon Whiskey over the meaty side of the ribs and allow to marinate at least a few hours but preferably overnight. Stir them up a few times to maximize exposure to the whiskey.
Preheat oven to 275 degrees. Cook ribs for 2 1/2 hours.
Mix all the Sauce ingredients together.
If serving immediately, pour sauce over ribs and return to the oven for another 30 minutes. Baste frequently over next 30 minutes or so until ribs are pulling away from the bone. Note: the last 30 minutes and basting can be done over a medium/low BBQ grill as well.
If you are making these ahead remove ribs from the oven at this point and our the marinade over them. Let them cool down and store in fridge overnight or freeze. When ready to serve let them come to room temperature. Finish off the last 30 minutes in the oven or on the BBQ basting with the sauce.
Transfer finished ribs to a platter and serve.