- 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
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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 forTM 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.
My blog: shazknit.blogspot.com
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.
Sandie of Mornington Victoria
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
Sandie of Mornington Victoria
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.
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