Name: Oven roasted aromatic ribs with a bourbon & orange glaze
Total time: 2 h 15 min
Yield: 4
Cuisine: American
Ingredients: 3 x 500g packs pork ribs (about 16 ribs in total); herby green salad to serve; 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

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Oven roasted aromatic ribs with a bourbon & orange glaze

Oven roasted aromatic ribs with a bourbon & orange glaze

David Broom

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Serves 4

Easy

Total time: 2 hrs and 15 mins

A star rating of 3 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

3 x 500g packs pork

ribs (about 16 ribs in total)
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

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Nutrition: per serving

kcal528
fat24g
saturates9g
carbs26g
sugars22g
fibre0g
protein37g
salt1.01g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

BOURBON WITH COFFEE AND CHOCOLATE

Bourbon is a good friend to coffee; so add it to coffee cakes and puddings as well as to coffee sauces. It also goes well with dark chocolate, so add a splash to chocolate sauces.

Recipe from Good Food magazine, September 2002

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