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Bourbon Ribs

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Bourbon Ribs Recipe tested
Bourbon Ribs Recipe tested
created: 2012/08/17 changed: 2013/09/06
3

Ingredients

Portions4 portion(s)
Bourbon Ribs

  • 2 kg pork rib racks (approx. 4 racks x 10 ribs each), available from most butchers
Bourbon BBQ glaze (Recipe makes: 500g)

  • 1 onion
  • 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
6
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8
Recipe is created for
 
 Thermomix ® TM 31

Recipe's Preparation

Ribs & Rub

1.

Line a large baking tray with baking paper and place a baking rack into the tray.


2.

Place all rub ingredients into the mixing bowl and combine 5 sec/speed 5. Pour into a small bowl.


3.

Rub the spice mix onto both sides of each rib rack and place onto the baking rack, meaty side up.

 


4.

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.


5.

Bake in a preheated oven at 180°C for 1¼ hours. While ribs are baking prepare BBQ bourbon glaze.



BBQ bourbon glaze

6.

Place onion, garlic and ginger into mixing bowl and chop 5 sec/speed 7.


7.

Add oil and sauté for 5 min/100°C/speed 1.


8.

Add all remaining ingredients and cook 30 min/100°C/speed 1.


9.

Blend 20 sec/speed 1—9, slowly increasing speed from speed 1 to speed 9. Set aside in a bowl to cool.



Ribs & Rub resumed

10.

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.


11.

Remove ribs from oven, brush again with the glaze and cut into individual ribs (they are easier to eat this way).


12.

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.



5

Recipe's preparation

Ribs & Rub

1.

Line a large baking tray with baking paper and place a baking rack into the tray.


2.

Place all rub ingredients into the mixing bowl and combine 5 sec/speed 5. Pour into a small bowl.


3.

Rub the spice mix onto both sides of each rib rack and place onto the baking rack, meaty side up.

 


4.

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.


5.

Bake in a preheated oven at 180°C for 1¼ hours. While ribs are baking prepare BBQ bourbon glaze.



BBQ bourbon glaze

6.

Place onion, garlic and ginger into mixing bowl and chop 5 sec/speed 7.


7.

Add oil and sauté for 5 min/100°C/speed 1.


8.

Add all remaining ingredients and cook 30 min/100°C/speed 1.


9.

Blend 20 sec/speed 1—9, slowly increasing speed from speed 1 to speed 9. Set aside in a bowl to cool.



Ribs & Rub resumed

10.

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.


11.

Remove ribs from oven, brush again with the glaze and cut into individual ribs (they are easier to eat this way).


12.

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.



10

Tip

 

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.

 

11

Tip

 

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.

 

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COMMENTS (12)

These ribs are amazing!! My family haven't stopped raving about them. 'Restaraunt quality' Mr 19. 

5
5

Best ribs!! Delicious!! Have left over glaze so will take less mess and time next time. Absolutely a big hit! Yum!

5
5

Absolutely delicious, melt-in-your mouth!!!  I am booked into one of Nico's classes in November and can't wait to learn more !!  Smile

5
5

Sensational blend of flavours and meat melted in our mouth 

Delicious!

 

Big hit with the entire family.  Wish we had made a double batch!  Thankfully there was plenty of glaze left over so all we have to do is buy some more ribs.

 

Also think this would be wonderful as a glaze on the Christmas ham.

 

Thank you so much for sharing Nico  Smile

5
5

  Cooking

These ribs were FABULOUS!! I think I may have been a little bit heavy handed on the chilli in the salt rub. One of my boys got a bit upset that his mouth was on fire. Woops!!!

The recipe for the glaze above makes A LOT. We ended up putting more than half back into the freezer to use another time.

5
5

Making these for Fathers Day dinner, this will be my fourth batch........so looking forward to Sunday, LOVE them! Thanks so much for sharing your recipe  Smile

5
5

Had this for dinner tonight, Yumo!

used half of the glaze, froze the rest fr next time. A little bit sour for us, might try to reduce the vinegar portion nexttime

it's a great recipe, highly recommend to try. Thanks for sharing! Love  

 

I decided to convert this to a slow cooker recipe too.  I did the rub and left it on overnight, made up the glaze and poured a good amount over the ribs after I placed it in the slow cooker.  Put the alfoil wrapped tightly over the top of the ribs and put on the lid.  Left on low setting for min 7 hours

Thanks Nico, made these for our fathers day Bon fire in the paddock Smile slow cooked them in the camp oven. they were a big hit. 

Group Leader for Canning area in Perth WA

Absolutely amazing! I'm going to make up a bulk amount of the rub and the glaze to freeze for future ribs! This will cut down the work load. Awesome -there was a party in my mouth!

 

:)This looks great! A couple of beers, some ribs = happy Daddy!

Love my Thermomix!