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Sticky bourbon pork ribs

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

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2010

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