Donna Hay pork ribs with maple bourbon glaze
American-style pork ribs by Donna Hay, boiled tender then roasted with a sticky maple bourbon glaze.
Ingredients
| 2 cups (500ml) | malt vinegar | |
| 2 litres | water | |
| 6 | bay leaves | |
| 3 | sticks cinnamon | |
| ½ cup (90g) | brown sugar | |
| ¼ cup (75g) | rock salt | |
| 1 | brown onion, quartered | |
| 2 kg | American-style pork ribs | |
| 1 cup (250ml) | bourbon or whiskey (maple bourbon glaze) | |
| ½ cup (125ml) | maple syrup (glaze) | |
| ½ cup (125ml) | malt vinegar (glaze) | |
| ¼ cup (60ml) | Worcestershire sauce (glaze) | |
| 1 tablespoon | 15 ml | Dijon mustard (glaze) |
| 1 teaspoon | 5 ml | smoked paprika (glaze) |
| 1 tablespoon | 15 ml | sea salt flakes (glaze) |
Instructions
- Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30–40 minutes or until the pork is tender.
- While the ribs are cooking, make the maple bourbon glaze. Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat.
- Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8–10 minutes or until slightly reduced. Set aside.
- Preheat oven to 220°C (425°F).
- Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
- Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve. Serves 4.