All-american ribs with sticky bourbon glaze
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
All-american ribs with sticky bourbon glaze
The ultimate in barbecue food, sticky ribs always go down well at a party. Serve with some griddled corn and plenty of napkins! Any leftover barbecue sauce is also great with burgers and chicken.
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
550Kcal
Fat
26gr
Saturates
10gr
Carbs
28gr
Sugars
26gr
Fibre
1gr
Protein
49gr
Salt
2.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the rib rub
- 1.5kg pork ribs
- 2 tsp garlic granules
- 2 tsp onion salt
- 2 tsp smoked paprika
- 1 tsp mustard powder
- 1⁄2 tsp cayenne pepper
- 20 grinds of black pepper
- 2 tbsp olive oil
For the barbecue sauce
- 200g tomato ketchup
- 2 tbsp black treacle
- 3 tbsp apple cider vinegar
- 2 tbsp bourbon
- 50g light brown sugar
- 1 tsp ground cumin
- 1⁄2 tsp cayenne pepper
Step by step
- Place the separated pork ribs in a large dish, then mix together all of the remaining rub ingredients in a small bowl. Massage the rub into the ribs, cover and chill for a minimum of 2 hours, ideally longer.
- Meanwhile, make the barbecue sauce. Put all of the ingredients in a pan and heat gently until the sugar has dissolved. Bring to a simmer and cook gently for 5 minutes until thick. Remove from the heat.
- Preheat the oven to 180°C, fan 160°C, gas 4. Put the ribs in a roasting tin. Mix 2 tablespoons of the barbecue sauce with 300ml water and pour this over the ribs in the tin. Cover tightly with foil and cook for 1 hour 15 minutes. Remove from the oven and drain.
- Heat the barbecue for direct cooking. When the coals are white, brush the ribs with barbecue sauce and grill for 4-5 minutes, continually basting with the barbecue sauce and turning frequently, until the ribs are sticky and starting to char. Remove to a serving platter and leave to rest for a few minutes before serving.
