Sticky Bourbon ribs are perfect for casual summer eating as they are easy to make and utterly delicious!
Cook them entirely in the oven, or finish on the grill, it's up to you. Either way you will have tender, melt in the mouth pork, with a sticky glaze that's great for dipping in too.
Use the sauce with chicken or beef too, as a glaze or a dip!
These sticky Bourbon ribs are definitely a family favourite. As soon as I make these I can guarantee that there will be empty plates, except for a few very clean bones!
There really is no effort, as the oven does all the work, but you could grill or barbecue the ribs to finish if you prefer.
For me, the best thing is that this sauce goes well with all meats, especially pork, chicken and beef.
This recipe serves four people so I had 4 rib sections of about 5 ribs each.
For the sauce you will need honey, Bourbon or whiskey, sugar, soy sauce and orange juice.
Put the ribs in a roasting dish and season both sides with salt and pepper.
Cover with foil and roast at 160C/310F/Gas2.5 for an hour. I prefer to roast the ribs at a low temperature first to make sure that they are really tender.
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 ribs from the oven and pour off any juices from the pan. This ensures that the sauce sticks to the ribs and doesn't get diluted by the pork juices.
Increase the temperature to 200C/400F/Gas6.
Use a pastry brush to use half the glaze on the ribs.
Return the ribs to the oven and baste regularly until tender and golden.
Season with sea salt and pepper and serve with the remaining sauce for dipping.
Great for a starter or a main course.
These are beast eaten on the day you make them. If you have leftovers wrap well and freeze for up to 1 month or keep refrigerated for up to 3 days. It's easier to wrap in foil and reheat in the oven and then open up the foil for the last 10 minutes.
Bourbon and Scotch are types of whiskey. Bourbon is produced in the United States and mainly made from corn mash, while Scotch is produced in Scotland and typically made from malted grains, especially single malt Scotch.
More pork recipes
Sticky Bourbon Ribs
- 1.2 kg pork ribs in four portions
- salt and pepper
For the glaze/sauce
- 6 tablespoon sugar
- 2 tablespoon runny honey
- 2 tablespoon Bourbon
- 2 tablespoon soy sauce
- 200 ml orange or pineapple juice
- 1 tablespoon 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.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Thanks so much 🙂
Wow! Looks awesome! Nice job cooking it 😉
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! 🙂
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. 🙂
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!!!