Grind together the spice blend and rub all over the ribs. Place them on a rack over the chopped vegetables.
Blast in the oven for 30 mins, then pour around 4 cups of water around all the vegetables and cover with a foil parcel.
Turn the oven down to 150°C and bake for 4 hours, or until tender. Chill in the fridge until firm - save the juices in the tray underneath!
Slice into ribs.
Whisk together the flours, salt, garlic powder and paprika. Cover your ribs in the seasoned flour, ensuring it gets everywhere (nooks, crannies etc) and nothing is wet. Thoroughly shake off any excess. Set them aside. Now drizzle 2 tbsp of the bourbon/egg mixture into the flour, then carefully and quickly distribute this through the flour with your fingers (do not overwork this or you’ll have a tough breading). Lower a floured rib into the remaining egg mix, turning to coat thoroughly, then allow excess to drip off before dropping into the craggly flour. Squeeze the flour firmly onto each side of the rib, flipping a couple of times between squeezes, then carefully lift out onto a rack. Repeat with the others and leave to rest and hydrate for 15 minutes.
Fill a cast-iron skillet with 1 inch of oil and heat to 180°C. Working in batches, lower the breaded ribs into the oil. Cook for 6-7 minutes or so, turning a couple of times to ensure even browning. Once cooked, transfer to a rack.
Meanwhile, make a simple roux with the butter and flour and slowly add the stock and saved pork juices. Bring to a boil and reduce until thick and lovely, then season to taste.
Serve the ribs and pour the gravy all over them. Yum!