Sticky Maple and Bourbon Pork Ribs

Ingredients

• 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

1. 1

   Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat.

2. 2

   Stir to combine and bring to the boil.

3. 3

   Add the ribs, reduce the heat to medium and cover with a tight-fitting lid.

4. 4

   Simmer for 30–40 minutes or until the pork is tender.

5. 5

   Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat.

6. 6

   Stir to combine and bring to the boil.

7. 7

   Reduce the heat to low and simmer for 8–10 minutes or until slightly reduced.

8. 8

   Preheat oven to 220°C (425°F).

9. 9

   Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish.

10. 10

    Top with the glaze and roast for 15 minutes.

11. 11

    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.

12. 12

    Brush with any remaining glaze and slice to serve.