Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions

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2 tablespoons unsalted butter

1 tablespoon olive oil

1 large Spanish onion, coarsely chopped

3 cloves garlic, coarsely chopped

2 cups bourbon, plus 2 tablespoons

3 cups canned plum tomatoes and their juices, pureed

2 cups water

1/4 cup ketchup

1/4 cup red wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons dark brown sugar

2 tablespoon honey

1/4 cup molasses

2 tablespoons Dijon mustard

3 tablespoons ancho chili powder

1 tablespoon chipotle pepper puree

Salt and freshly ground pepper

2 rib-eye steaks, about 2 inches thick and 1-pound each

Spice Rubbed Grilled Vidalia Onions, recipe follows

Spice Rubbed Grilled Vidalia Onions:

2 tablespoons paprika

1 tablespoon ancho chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons kosher salt

1 teaspoon cayenne powder

1 teaspoon dry mustard

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper

4 Vidalia onions, peeled and sliced into 1/4-inch thick slices

Canola oil