Sticky bourbon pork ribs

AT A GLANCE

  • Serves 6 people

These ribs are sticky, sweet, messy and damn good. You'll need to begin this recipe a day ahead.

  • 1.5 kg American-style pork spare ribs
  •  
  • Bourbon marinade
  • 400 gm canned whole tomatoes
  • 150 gm brown sugar
  • 125 ml (½ cup) each barbecue and tomato sauce
  • 125 ml Kentucky bourbon
  • 125 ml (½ cup) apple cider vinegar
  • 60 ml (¼ cup) each Worcestershire and soy sauce
01   For bourbon marinade, process tomato in a food processor to a coarse pulp. Transfer to a bowl, add remaining ingredients, whisk to combine.
02   Place ribs in a non-reactive container, pour over marinade, cover and refrigerate overnight.
03   Preheat oven to 150C. Transfer ribs and sauce to two baking dishes, spreading in a single layer, then roast, covered and basting occasionally, until tender (3 hours). Remove ribs from marinade and set aside.
04   Transfer marinade to a saucepan, cook over medium heat until reduced to a glaze (10-20 minutes).
05   Preheat a char-grill pan over medium-high heat and grill ribs, turning and basting with reserved marinade, until glazed, charred and sticky (15 minutes). Slice ribs and serve hot.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

FEATURED IN

Nov 2010

Nov 2010

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