- TM 31
Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Ribs & Rub
BBQ bourbon glaze
Ribs & Rub resumed
Tip
This recipe is the perfect Fathers’ Day treat! It has been taken directly from Nico’s Cooking Passions: Food for Friends cookbook, which feature delicious recipes with Thermomix Methods (TM31 & TM5) 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.
Thermomix Model
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Recipe is created for
TM 31
Comments
Delicious! I used this recipe for beef ribs and they were perfect. I slow cooked the beef with the rub in my slow cooker first for 6 hours on low and then transferred to a baking dish with the BBQ glaze for 1 hour, perfect.
I used brandy as I didn't have bourbon but I'm going to buy a bottle especially as I can imagine it would be even nicer. I also used 1/2 barbecue sauce, 1/2 tomato sauce as I didn't have enough tomato sauce. It was still fine if not a bit richer perhaps but as I was using it with beef totally acceptable. Thank you for a great recipe that I will be using with pork ribs and chicken wings in the future.
An overwhelming success.
Followed instructions to the letter, and came out successfully. I added some Tabasco sauce to the glaze for some extra zing.
Easy to make, delicious to taste.
WOW!! Amazing!! I didn’t have all the ingredients for the rub, didn’t matter, still delicious. I slow cooked the ribs wrapped in foil with the rub then put in oven with sauce. Meat fell off the bone. Will definitely be a regular meal from now on
Definately do again and again.
My gosh this is good. Did a jar of rub and a jar of sauce and have done chicken wings ... yummo ... and beef spare ribs and slow cooked ... absolutely stunning. Cant recommend it highly enough
Do i leave the foil on or take it off before cooking?
YUM!!! This recipe is a real crowd pleaser
finger licking good
s1968as: Thanks for the suggestion - I tried this out today and works much better. I’ll amend the recipe 😊
What a Rippa dish, Hubby was super impressed! I used 1kg of pork ribs and halved the rub ingredients I made the glaze as stated or added sauce and to freeze the rest for another time. Thankyou for this great recipe 😊
Simply amazing, lots of flavour! - I did get a little confused if i was to cooked the ribs in foil or not. I did cook the in foil in the end and they were so tender! Huge hit with my husband and Dad - will cook again.