Oven roasted aromatic ribs with a bourbon & orange glaze

Contains pork – recipe is for non-Muslims only
The aroma and flavour of this glaze gives a delicious kick to pork ribs – perfect if you’re cooking on a barbecue too

Serves 4
Easy

Nutrition per serving

kcal 528
fat 24g
saturates 9g
carbs 26g
sugars 22g
fibre 0g
protein 37g
salt 1.01g

Ingredients

3 x 500g packs pork ribs (about 16 ribs in total)
herby green salad, to serve
140g orange marmalade, preferably shredless or fine shred
2 tbsp dark muscovado sugar
150ml bourbon
100ml fresh orange juice
5cm/2in piece fresh root ginger, peeled and coarsely grated
5 tbsp tomato ketchup
2 tbsp white wine vinegar

Tip

Bourbon with coffee and chocolate
Bourbon is a good friend to coffee; so add it to coffee cakes and puddings as well as to coffee sauces. It also goes well with dark chocolate, so add a splash to chocolate sauces.

Method

Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.