Entertaining

Twice-cooked spare ribs with bourbon glaze

Name: Twice-cooked spare ribs with bourbon glaze
Cook time: 130 min
Total time: 130 min
Yield: 6
Ingredients: 2kg pork spare rib racks; 1L (4 cups) chicken stock; 150ml apple juice; 100ml Worcestershire sauce; 1 cup (250ml) bourbon whisky; 440g brown sugar; 1 cup (250ml) tomato sauce; 1/2 cup (175g) honey; 2 tsp hot sauce (we used Sriracha); 2 tbs apple cider vinegar; 1 tsp each onion and garlic powder; 1 tsp smoked paprika (pimenton); 1/4 tsp cayenne pepper (optional)

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2h 10m

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"Eating is about the whole experience, getting messy - it's not sitting down with a knife and fork, it's about getting your fingers dirty and having fun" says Surly's owner Brody Peterson. These sticky pork ribs are ideal for relaxed entertaining.

2kg pork spare rib racks
1L (4 cups) chicken stock
150ml apple juice
100ml Worcestershire sauce

Bourbon glaze

1 cup (250ml) bourbon whisky
440g brown sugar
1 cup (250ml) tomato sauce
1/2 cup (175g) honey
2 tsp hot sauce (we used Sriracha)
2 tbs apple cider vinegar
1 tsp each onion and garlic powder
1 tsp smoked paprika (pimenton)
1/4 tsp cayenne pepper (optional)

Method

1.

Preheat oven to 180°C. Place ribs in a large roasting pan and cover with stock, juice and Worcestershire sauce. Cover pan with foil and roast for 2 hours or until meat is tender.
2.

Remove from oven. Drain, discarding liquid. Set ribs aside
3.

Meanwhile, for the bourbon glaze, place all ingredients in a saucepan over medium heat. Bring to the boil, then reduce heat to low and simmer for 1 1/2-2 hours until reduced by half and a thick glaze forms. Set aside.
4.

Preheat a barbecue or chargrill pan to medium heat. Cook ribs, turning and brushing with glaze, for 10 minutes or until slightly charred and warmed through. Serve with extra glaze on the side