Sticky Bourbon Ribs

Here's a very simple recipe for slow roasting pork ribs and then covering them in a simple sticky Bourbon glaze. It's delicious!
Here's a very simple recipe for slow roasting pork ribs and then covering them in a simple sticky Bourbon glaze. It's delicious!Sticky Bourbon Ribs. One thing I love about France is the availability of ribs, In winter I can buy great slabs of pork belly with the ribs attached at a great price. I'm happy to wrestle with it so I usually chop them off and freeze them for the summer. Who can resist slow roasted pork ribs with a sticky Bourbon glaze? My boys say its perfect 'man grub'! This recipe serves four people so I had 4 rib sections of about 5 ribs each. Here's a very simple recipe for slow roasting pork ribs and then covering them in a simple sticky Bourbon glaze. It's delicious! I prefer to roast them first, without any sauce. If you roast with the sauce straightaway  all the moisture comes out and dilutes the glaze. I simply dry the ribs with kitchen towel, sprinkle well with salt, put them in an oven dish and cover with foil. Roast them at 160 degrees C for about an hour. They will look like this: Here's a very simple recipe for slow roasting pork ribs and then covering them in a simple sticky Bourbon glaze. It's delicious! While they are cooking make the glaze in a saucepan. Combine sugar, honey, Bourbon, soy sauce, orange juice and cider vinegar and gently bring to the boil. Stir while the sugar dissolves and then simmer until reduced by half. Here's a very simple recipe for slow roasting pork ribs and then covering them in a simple sticky Bourbon glaze. It's delicious! You will end up with a thick sticky sauce which is an ideal glaze or dipping sauce. Remove the foil from the ribs and use a pastry brush to use half the glaze on the ribs. Return the ribs to the oven at 200 degrees and baste regularly until tender and golden. Here's a very simple recipe for slow roasting pork ribs and then covering them in a simple sticky Bourbon glaze. It's delicious! Season with sea salt and pepper and serve with the sauce for dipping. Here's a very simple recipe for slow roasting pork ribs and then covering them in a simple sticky Bourbon glaze. It's delicious! Great for a starter or a main course. Enjoy!
Sticky Bourbon Ribs
Serves 4
Here's a very simple recipe for slow roasting pork ribs and then covering them in a simple sticky Bourbon glaze. It's delicious!
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Ingredients
  1. 1.2kg pork ribs in four portions
  2. salt and pepper
For the glaze/sauce
  1. 6 tbsp sugar
  2. 2 tbsp runny honey
  3. 2 tbsp Bourbon
  4. 2 tbsp soy sauce
  5. 200 ml orange or pineapple juice
  6. 1 tbsp cider vinegar
Instructions
  1. Salt the ribs and place in an oven dish, cover with foil and roast at 160 C for about an hour until tender.
  2. Make the glaze by putting all the ingredients in a saucepan and heating. Stir until the sugar has dissolved and simmer until the mixture has reduced by half.
  3. Remove the foil and pour off any moisture. Cover the ribs in half of the glaze and return to the oven at 200 C until golden.
  4. Serve with the remaining sauce.
Notes
  1. This sauce is great with chicken or prawns too.
Chez Le Rêve Français http://chezlerevefrancais.com/
         

6 thoughts on “Sticky Bourbon Ribs

  1. Another mouth watering recipe, I can see you eat very well in your house! Would love some ideas for the glut of courgettes we have at the moment please, have done tarts, quiches, all the usual things!!!

  2. These ribs sound great, Amanda. Like you, I slow-roast my ribs under foil but I use a rub before applying the heat. I do finish them with a sauce but that’s subject to change. I just can’t seem to find the right one — then came your bourbon. I will definitely try this one if, for no other reason, that it will be all that more convenient to have a bourbon cocktail that evening. 🙂

    1. I have to confess I don’t drink the stuff but we make eggnog at Christmas so I had some left. Like you I do use different sauces and spices. Sometimes I get worried that my recipes get too complicated! Anyway, I am glad you are inspired to use some Bourbon, and more importantly, I am glad you are back blogging! 🙂

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