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Sticky bourbon pork ribs

Australian Gourmet Traveller recipe for sticky bourbon pork ribs.

By Lisa Featherby
  • 20 mins preparation
  • 3 hrs 35 mins cooking plus marinating
  • Serves 6
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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.


  • 1.5 kg American-style pork spare ribs
Bourbon marinade
  • 400 gm canned whole tomatoes
  • 150 gm brown sugar
  • 125 ml each barbecue and tomato sauce (½ cup)
  • 125 ml Kentucky bourbon
  • 125 ml apple cider vinegar (½ cup)
  • 60 ml each Worcestershire and soy sauce (¼ cup)


  • 1
    For bourbon marinade, process tomato in a food processor to a coarse pulp. Transfer to a bowl, add remaining ingredients, whisk to combine.
  • 2
    Place ribs in a non-reactive container, pour over marinade, cover and refrigerate overnight.
  • 3
    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.
  • 4
    Transfer marinade to a saucepan, cook over medium heat until reduced to a glaze (10-20 minutes).
  • 5
    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.
  • undefined: Lisa Featherby