STICKY HONEY BOURBON RIBS

IN PARTNERSHIP WITH MAKER’S MARK & BEECHWORTH HONEY

I love love love ribs, I love the tactile nature of them, the moorish glaze, the sticky fingers and the need to wash it down with an ice cold drink (preferably a bourbon!) 

Prep 00:15

Cook 02:15

Serves 4-6 

Capable Cooks

Ingredients 

2 racks (appox. 1.5-2kg) baby back pork ribs

Rub

4 tbs American mustard

2 tbs smoked paprika

1 tbs garlic powder

2 tsp chilli powder

1 tbs salt

2 tsp pepper
1/4 cup apple juice. 

Glaze
1/2 cup Maker’s Mark Bourbon (reserve 2 tbs for finishing sauce)

3 tbs Beechworth Bee Raw Honey
1/4 cup tomato sauce
1/4 cup bbq sauce

1/4 cup apple cider vinegar
1 tsp chili powder
2 cloves garlic, crushed
2 tbs butter

Serve
Lemon wedges 

Method

Step 1. Remove ribs from fridge 20mins before cooking. Preheat oven to 160C.  

Step 2. Combine all the dry rub ingredients, mixing well. Lather the pork ribs in american mustard, this will act as the “glue” for the rub. Evenly and liberally sprinkle the rub mix over the ribs, on a large baking sheet or tray, lay out foil and individually wrap each rack of ribs sharing the apple juice evenly between each rack. Seal and place in oven for 2 hrs. 

Step 3. While the ribs are cooking, in a medium saucepan bring together the glaze over a low heat. Add all ingredients, reserving 2 tbs of bourbon. Mix together well to combine and bring to a very gentle simmer and then turn off the heat and set aside for later. 

Step 4. Once the ribs have been in the oven for 2hrs, carefully remove from the foil (watch for steam), discard foil and place back on the baking tray coating well with half  the glaze. Increase oven to 200C and place ribs back into oven uncovered for 10-15 mins or until caramelised. Remove from oven and pour over the remaining glaze, cut into sharing portions, garnish with fresh lemon wedges and enjoy. 

AMERICAN VIBES…