- 2 kg pork rib racks (approx. 4 racks x 10 ribs each), available from most butchers
- 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
- 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.
Ribs & Rub
BBQ bourbon glaze
Ribs & Rub resumed
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.
Other users also liked...
- Claypot Mushroom Chicken Rice
- pull pork stew
- Sesame Oil Whole Chicken - roast using Thermomix!
- alittliebityummy.com Low FODMAP Spaghetti Bolognese
- Minted Lamb Burgers
- Chicken Satay with peanut sauce
- Hunker Begendi
- Stuffed Capsicums with Tomato, Mince & Rice
- Beef Roghan Josh Curry (GF)
- Maple Beef
- Double cooked Pork Ribs
- Lemon, garlic and chicken rissoto
- Crostata di Ricotta (Almond and Ricotta tart)
- Mushroom and Spinach Risotto
- French Gougeres
- Zucchini and basil soup
- Leek and smoked salmon dip
- Homemade cranberry sauce
- Macadamia & Pistachio Orange Syrup Cake
- Spiced Mexican Tomato & Corn Soup
- Frozen mojito cheesecake
- Frozen mojito
- Raspberry souffles
- Thai Chilli Chicken and Basil