Bourbon-basted ribs
Give your ribs a boozy basting for an American-style barbecue dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour 20 mins
- Cook the onion in 2 tbsp oil in a large pan until very soft, about 10 minutes. Add the remaining ingredients (except the pork) and bring to the boil. Simmer for 5 minutes, until the alcohol has cooked off. Put in a food processor and whizz until smooth. Set aside half of the sauce.
- Season the ribs. Barbecue over medium-hot coals for 10 minutes each side. If the ribs have a reasonable amount of fat, push the coals to the side of the barbecue as dripping fat will cause flaming. The ribs may take longer to cook if you do this as the heat is indirect. Brush the ribs with some of the sauce then turn and barbecue for 5 minutes, repeat about 3-4 times until the ribs are tender and cooked through, with a sticky coating.
- Serve with the reserved sauce.
Know-how
A big slug of bourbon whiskey adds a kick to basting sauces for spare ribs. They're best eaten using your fingers, so have plenty of napkins handy.
Per serving
686 kcalories, protein 46g, carbohydrate 36g, fat 38 g, saturated fat 12.1g, fibre 0.4g, salt 2.04 g
Recipe from olive magazine, July 2006.
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Ingredients
- 1 small onion , chopped
- oil for frying
- 200ml bourbon whiskey, try Jack Daniel's or Wild Turkey
- 100g soft, dark brown sugar
- 100ml tomato ketchup
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 16 pork spare ribs, about 2kg
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour 20 mins
Ingredients
- 1 small onion , chopped
- oil for frying
- 200ml bourbon whiskey, try Jack Daniel's or Wild Turkey
- 100g soft, dark brown sugar
- 100ml tomato ketchup
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 16 pork spare ribs, about 2kg
Per serving
686 kcalories, protein 46g, carbohydrate 36g, fat 38 g, saturated fat 12.1g, fibre 0.4g, salt 2.04 g
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12 November 2007
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