Sticky bourbon & maple glazed pork spare ribs

Ingredients

• 1 tbs whole black peppercorns
• 4 whole garlic cloves
• 2 bay leaves
• cold water, to cover ribs
• 1/2 cup maple syrup
• 2 tbs runny honey
• 1/2 cup bourbon
• 3 tbs tomato paste
• 1 tsp cayenne pepper

You may like

How to bake a roast pork?

Preparation

• Place the ribs in a big pot with the poaching ingredients and enough cold water to cover the meat comfortably.
• Bring to the boil and then turn down heat to low, allowing the ribs to simmer gently for about 45 minutes.
• Meanwhile, combine the glaze ingredients and preheat oven to 200C.
• Remove the poached ribs from the poaching pot and dip into the glaze, coating the ribs thoroughly on both sides.
  
• Place in a single layer on a lined baking dish and bake 10 minutes in the preheated oven. Baste the ribs on both sides with the remaining glaze and return the ribs to the oven for a further 10-15 minutes until the glaze has caramelised.

Report a mistake in the recipe text