Recipe

Sticky bourbon barbecue ribs with corn salad

These to-die-for ribs will have you rolling up your sleeves and getting messy

  • 2 hrs cooking
  • Serves 4
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Ingredients

Pork ribs
  • 1.5 kilogram pork baby back ribs
  • 1 large onion
  • 1 large carrot
  • 2 sticks celery, diced
  • 4 bay leaves
  • 1 tablespoon peppercorns
Sticky bourbon sauce
  • 100 millilitre bourbon
  • 150 millilitre maple syrup
  • 150 millilitre ketchup
  • 40 millilitre tabasco sauce
  • 100 millilitre soy sauce*
  • 50 millilitre blackstrap molasses
Corn salad
  • 3 limes, juice only, plus 1 extra lime to garnish
  • 1 tablespoon american mustard
  • 4 tablespoon olive oil
  • 410 gram can sweetcorn kernels, drained
  • 1 red capsicum, quartered, deseeded and thinly sliced
  • 1 yellow capsicum, quartered, deseeded and thinly sliced
  • 1/4 red cabbage, shredded
  • 4 spring onions, thinly sliced
  • 4 tablespoon chopped coriander

Method

Pork ribs
  • 1
    Put ribs in a large pan or stock pot (you may need to cut the rack of ribs in half to fit it in the pot) then place onion, carrot, celery, bay leaves and peppercorns on top. Pour in enough water to cover ribs, bring to the boil, cover with a lid and simmer for 1 hour 30 minutes (you may need to top up the water halfway through).
  • 2
    Preheat oven to 180°C. When ribs are ready, remove from pan with tongs and transfer to a large roasting tray. (Strain cooking liquid and reserve for another use; it makes a great soup base.)
  • 3
    Thoroughly brush the ribs on both sides with the sauce (see below) then roast them in the oven for 10 minutes. Brush with more sauce and cook for a further 15 minutes.
  • 4
    When ribs are ready, remove from the oven and cut into single ribs with a sharp knife. Serve with corn salad and lime wedges.
Sticky bourbon sauce
  • 5
    While ribs are simmering, make the sauce. Place all sauce ingredients in a small pot, bring to a simmer and cook for 5 minutes until mixture becomes syrupy. Remove from the heat.
Corn salad
  • 6
    Combine lime juice, mustard and oil, then mix with remaining salad components and season to taste.

Notes

  • Check label if eating gluten free