Go Back
Print

Sticky Maple and Bourbon Pork Ribs

Course: dinner
Cuisine: American
Keyword: Sticky Maple and Bourbon Pork Ribs
Yield: 6

Materials

  • 2 cups 500ml malt vinegar
  • 2 quarts 2 liters water
  • 6 bay leaves
  • 3 sticks cinnamon
  • 1/2 cup 90g brown sugar
  • 1/4 cup 75g rock salt
  • 1 brown onion quartered
  • 2 kg about 4 1/2 pounds American-style pork ribs
  • 1 cup 250ml bourbon or whiskey
  • 1/2 cup 125ml maple syrup
  • 1/2 cup 125ml malt vinegar
  • 1/4 cup 60ml Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 tablespoon sea salt flakes

Instructions

  • Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
  • Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30–40 minutes or until the pork is tender.
  • Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8–10 minutes or until slightly reduced. Set aside.
  • Preheat oven to 220°C (425°F).
  • Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
  • Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.