Bourbon Honey Pork Ribs

Ingredients

  • 5 kg raw pork ribs
  • 500ml chicken stock
  • 500ml Apple juice

For the Rub

  • 2 Tbsp brown sugar
  • 2 Tbsp white sugar
  • 1 1/2 Tbsp Maldon salt
  • 2 tsp smoked paprika
  • 1 1/2 tsp Coleman’s mustard powder
  • 2 tsp garlic powder
  • 1 tsp coriander powder
  • 1 tsp white pepper
  • 1 tsp chilli powder
  • 1 tsp onion salt.

For the Bourbon honey Glaze

  • 100 ml apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp cayenne Pepper
  • 2 Tbsp tomato sauce
  • 2 Tbsp mustard sauce
  • 2 tsp gochujang paste (found in any Asian supermarket)
  • 3 Tbsp honey
  • 2 tsp hoisin sauce
  • 1 Tbsp. pomegranate molasses
  • 100 ml Bourbon

Method

  • Combine all the rub ingredients
  • Combine all the glaze ingredients in a bowl, cover and refrigerate until use
  • Cut rib racks into more manageable pieces +/_ 5 -6 riblets
  • Cover the ribs in the rub and leave covered in the fridge for 4 hours (preferably overnight)
  • Turn the oven on to 120deg C
  • Put the ribs in a roasting tin, add the apple juice and stock and cover tightly with foil.
  • Cook slowly until the meat is very soft – approx. 4 hours, basting with the juices every hour or so.
  • When cooked, take out of the oven, uncover and allow to cool for about an hour.
  • Increase the oven temp to max (approx. 250degC)
  • Brush the ribs liberally with the glaze and heat in the oven, basting every three minutes or so. Take care that the glaze doesn’t burn.
  • Remove the ribs when they are heated through and they are well coated with the sticky glaze

Serve with a side of slaw and corn on the cob.

Nice! and Tasty – Chris

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