These ribs are sticky, sweet, messy and damn good. You'll need
to begin this recipe a day ahead.
1.5 kgAmerican-style pork spare ribsBourbon marinade400 gmcanned whole tomatoes150 gmbrown sugar125 ml (½ cup) eachbarbecue and tomato sauce125 mlKentucky bourbon125 ml (½ cup)apple cider vinegar60 ml (¼ cup) eachWorcestershire and soy sauce
For bourbon marinade, process tomato in a food processor to a coarse pulp. Transfer to a bowl, add remaining ingredients, whisk to combine.
Place ribs in a non-reactive container, pour over marinade, cover and refrigerate overnight.
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.
Transfer marinade to a saucepan, cook over medium heat until reduced to a glaze (10-20 minutes).
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.