Bourbon Ribs

In the quest to find the ultimate ribs recipe I am always on the lookout for new recipes.  As you know Madame T gave me a cookbook for my birthday - Cooking Passions : Food for Friends by Nico Moretti.  In this book there is a recipe for Bourbon Ribs - how can one not be tempted?

I know that you can pick up a slab of marinated ribs at just about any butcher - but I really firmly believe that ribs are something you have to put a bit of love and time into.  Do that, and you will be rewarded.  Most ribs recipes I have tried take many hours to make - including some preparation the day before.  I know it can seem a little bit of overkill for such a small amount of meat - but the true "succulentness" is reflected in the amount of time that you spend in the preparation.  Unfortunately my photo of the ribs doesn't look spectacular - I know food photos are meant to entice - and a picture is worth a thousand words and all that - but hey -I ain't no food stylist - and when ribs are heading for the table - it's every man woman and child for themselves - get them out there and get 'em out fast!!!!

Bourbon Ribs
From Cooking Passions : Food for Friends by Nico Moretti

Serves 4-6


2 kg of pork ribs (approx 4 racks of 10 ribs each)

The Rub *

2 tbs packed brown sugar
2 tsp sea salt
1 tsp dry mustard
1 tsp paprika (sweet)
1 tsp smoked paprika
1 tsp ground ginger
1 tsp chilli powder
1 tsp allspice
1 tsp pepper

Combine all the rub ingredients in a small bowl.

* I highly recommend making double the amount - then you have less to do next time (and believe me you will want to make these again!!)

Line a large baking tray (disposable foil one is best) with baking paper.  Place a rack in the tray.

Rub the spice mixture onto both sides of each rib - rub it in really well.  Place the ribs on the rack in the baking tray - meaty side up.  Place another sheet of baking paper over the top of the ribs and then cover tightly with foil.  Refrigerate for at least 2 1/2 hours - but overnight is better.  When it is time to cook the ribs remove them from the frige at least 30 minutes before cooking to allow them to come to room temperature.

Now to the important part - The Sauce!

Bourbon BBQ Glaze

1 onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 tbs fresh ginger, finely chopped
2 tbs olive oil
1 1/2 cups tomato sauce (ketchup)
1/4 cup bourbon
1/2 cider vinegar
1/2 cup brown sugar
4 tbs soy sauce (I used dark)
1/2 cup honey
1 tsp pepper

This can be prepared in the Thermomix in the following way.

Place onion, garlic and ginger in the TM bowl and chop for 5 seconds on speed 7.  Add the oil to the TM bowl and saute for 5 minutes at 100 degrees on speed 1.  Add all remaining ingredients to the bowl and cook for 30 minutes at 100 degrees on speed 1. Make sure to remove the MC and place the strainer basket over the hole - this allows for the steam to escape, and you then get a lovely thick sauce!  Blend for 20 seconds by slowly going from speed 1 to speed 9.

Saucepan method:

Heat the oil in a saucepan and saute the onion, garlic and ginger until softened and golden.  Add the remaining ingredients to the pan, bring to the boil, then simmer for a further 15 minutes.  Transfer the sauce to a food processor and puree until smooth.

To cook the ribs:

Preheat the oven to 180 degrees.  Place the foil covered ribs into the oven and cook for 1 1/4 hours.  After this tim,e remove the foil and brush the ribs with a thick coating of the bourbon glaze.  Cover them back up with foil and cook for a further 15 minutes.  Apply a second coat of glaze, and cook for a further 15-30 minute, or until caramelised.

These were the stickiest, sweetest ribs I have had for a long time!!!!  As the ole Colonel says "Finger Likin' Good!!!

I promise you, if you love ribs you will love these!!!  Just make sure you have lots of serviettes/napkins on hand!!!  You will need them!

PS - If per chance you have any rib meat leftover - they make a fabulous pizza!!!!