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.
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:
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.
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.
Season with sea salt and pepper and serve with the sauce for dipping.
Great for a starter or a main course.
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!
- 1.2kg pork ribs in four portions
- salt and pepper
- 6 tbsp sugar
- 2 tbsp runny honey
- 2 tbsp Bourbon
- 2 tbsp soy sauce
- 200 ml orange or pineapple juice
- 1 tbsp cider vinegar
- Salt the ribs and place in an oven dish, cover with foil and roast at 160 C for about an hour until tender.
- 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.
- 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.
- Serve with the remaining sauce.
- This sauce is great with chicken or prawns too.
Chez Le Rêve Français http://chezlerevefrancais.com/