Print recipeBourbon Ribs
Create PDFBourbon Ribs
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Thermomix TM 31
Created: 2012-08-17 10:52
Changed: 2012-08-21 10:05
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
2 kg pork rib racks (approx. 4 racks x 10 ribs each), available from most butchers
Bourbon BBQ glaze (Recipe makes: 500g)
4 garlic cloves
1.5 tbsp fresh ginger
2 tbsp olive oil
370 g tomato sauce (ketchup)
60 g Bourbon whiskey
120 g Cider Vinegar
120 g brown sugar (1/2 cup)
4 tbsp soy sauce or tamari
120 g honey
2 tsp salt
1 tsp pepper to taste
For the rub
2 tbsp firmly packed brown sugar
2 tsp sea salt
1 tsp mustard powder (dry mustard)
1 tsp paprika
1 tsp smoked paprika
1 tsp ground ginger
1 tsp chilli powder
1 tsp allspice
1 tsp pepper
Line a large baking tray with baking paper and place a baking rack into the tray.
Place all rub ingredients into the mixing bowl and combine 5 sec/speed 5. Pour into a small bowl.
Rub the spice mix onto both sides of each rib rack and place onto the baking rack, meaty side up.
Place a sheet of baking paper over the ribs and then cover tightly with foil and refrigerate for 2½ hours (or overnight). Allow ribs to cool to room temperature (approx. 30 minutes) before cooking.
Bake in a preheated oven at 180°C for 1¼ hours. While ribs are baking prepare BBQ bourbon glaze.
Place onion, garlic and ginger into mixing bowl and chop 5 sec/speed 7.
Add oil and sauté for 5 min/100°C/speed 1.
Add all remaining ingredients and cook 30 min/100°C/speed 1.
Blend 20 sec/speed 1—9, slowly increasing speed from speed 1 to speed 9. Set aside in a bowl to cool.
After 1¼ hours, remove ribs from the oven and brush with a thick coating of the bourbon glaze. Re-cover with foil and then cook for a further 15 minutes until glaze has caramelised.
Remove ribs from oven, brush again with the glaze and cut into individual ribs (they are easier to eat this way).
Return to a low heat on a BBQ hotplate or under a low grill, occasionally basting with the glaze until ribs are slightly charred. If using the BBQ—line your plate with a little baking paper to prevent a gooey mess, it works better than foil and doesn’t tear. Do not use baking paper under the grill however as it will burn.
This recipe is the perfect Fathers’ Day treat! It has been taken directly from Nico’s Cooking passions: food for friends cookbook, which features delicious recipes with a few Thermomix conversions thrown in for good measure. Nico also hosts Thermomix cooking classes in his beautiful home in Leederville, WA which provide customers with a personable approach to cooking gorgeous food in their Thermomix. See www.urbanprovider.com.au for more information.