Fall-Apart Bourbon Ribs Recipe

Fall-apart bourbon ribs

Name: Fall-apart bourbon ribs
Total time: 3 h
Yield: Serves 4-6
Cuisine: American
Ingredients: 3 racks baby back ribs cut into portions or 4-5 ribs; 2 star anise; 8 allspice berries; 6 tbsp bourbon whiskey; 100g light brown soft sugar; 100g tomato ketchup; 2 tbsp Dijon mustard; 3 tbsp Worcestershire sauce; 4 tbsp soy sauce; 1½ tsp ground allspice

Janine Ratcliffe

Published: February 4, 2015 at 3:39 PM

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Serves 4-6

Easy

Total time: 3 hrs

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Few things are more satisfying to eat than tender, sticky ribs. This recipe adds a bourbon kick to the sweet glaze, providing a real depth of flavour. It will be a family favourite.

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Alternatives

Complete the dish

Try our fall-apart bourbon ribs recipe, then check out our BBQ peanut pork ribs recipe.

Ingredients

Nutrition

3 racks baby back ribs

cut into portions or 4-5 ribs
2 star anise
8 allspice berries

BOURBON GLAZE

6 tbsp bourbon whiskey
100g light brown soft sugar
100g tomato ketchup
2 tbsp Dijon mustard
3 tbsp Worcestershire sauce
4 tbsp soy sauce
1½ tsp ground allspice

Nutrition: per serving

kcal629
fat41.4g
saturates14.8g
carbs23.3g
fibre0.2g
protein31.3g
salt3.8g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Put the rib pieces, flesh side down, in a single layer in a large roasting tin. Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours.
step 2

Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.
step 3

Take the ribs out the oven and turn it up to 200C/fan 180C/gas 6. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny. Serve, making sure there are plenty of napkins for everyone.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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