
Sticky Maple and Bourbon Pork Ribs
A delicious american dish. Gluten-free friendly. Dairy-free option.
Total Time
132 min
Serves
6
Rating
0.0 (0)
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
Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat.
- 2
Stir to combine and bring to the boil.
- 3
Add the ribs, reduce the heat to medium and cover with a tight-fitting lid.
- 4
Simmer for 30–40 minutes or until the pork is tender.
- 5
Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat.
- 6
Stir to combine and bring to the boil.
- 7
Reduce the heat to low and simmer for 8–10 minutes or until slightly reduced.
- 8
Preheat oven to 220°C (425°F).
- 9
Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish.
- 10
Top with the glaze and roast for 15 minutes.
- 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
Brush with any remaining glaze and slice to serve.