Oven roasted aromatic ribs with a bourbon & orange glaze

Oven roasted aromatic ribs with a bourbon & orange glaze

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(1 ratings)

Easy

Serves 4
The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too

Nutrition and extra info

Nutrition:

  • kcal528
  • fat24g
  • saturates9g
  • carbs26g
  • sugars22g
  • fibre0g
  • protein37g
  • salt1.01g
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Ingredients

  • 3 x 500g packs pork ribs (about 16 ribs in total)

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • herby green salad, to serve

For the glaze

  • 140g orange marmalade, preferably shredless or fine shred
  • 2 tbsp dark muscovado sugar
  • 150ml bourbon
  • 100ml fresh orange juice
  • 5cm/2in piece fresh root ginger, peeled and coarsely grated
  • 5 tbsp tomato ketchup
  • 2 tbsp white wine vinegar

Method

  1. Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.

  2. Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.

  3. Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.

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Comments (1)

danicquinn's picture
3

Nice and very straightforward, but a few comments to improve it:
- It needed an extra sauce, or 'wetness', on the side.
- The bourbon and orange flavours didn't come through as strongly as I'd have hoped. This could be remedied, perhaps, by cooking for 40 minutes instead of 50.

We enjoyed them very much, but I would definitely choose the Dr Pepper ribs over these (also cheaper, as not using bourbon or marmalade!).

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