Oven Roasted Aromatic Ribs With A Bourbon & Orange Glaze

The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too

• Cooking Time
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  528

• Protein

  37g

• Carbs

  26g

• Fat

  24g

• Saturates

  9g

• Fibre

  0g

• Sugar

  22g

• Salt

  1.01g

Ingredients

• 3 x 500g packs pork ribs (about 16 ribs in total)
• herby green salad, to serve
• For the glaze
• 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

Directions

1. 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.
2. 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.
3. 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.

Categories: Barbecue