BBQ Pork Ribs
- 1.6 kg pork ribs
- 1 red chilli finely choopped
- 4 cm ginger peeled and finely chopped
- 2 cloves garlic finely chopped
- 150 ml cloudy apple juice
- 100 ml white wine vinegar
- 2 tbsp tomato ketchup
- 1 tbsp dijon mustard
- 100 ml soy sauce
- 100 g soft brown sugar
- 100 g honey
- 50 ml bourbon
- 3 tbsp hoisin sauce or teriyaki
- 2 tbsp dijon mustard
- 1 tbsp gochujang
- 1 tbsp dark brown sugar
- 100 ml tomato ketchup
- 2 tbsp cider vinegar
- 3 tbsp soy sauce
- 1 tbsp worchester sauce
- 1 tbsp siracha sauce
Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
Put the ribs in a large roasting pan, pour in all the marinade, cover with foil and leave to marinate in the fridge for at least 2 hours but overnight if possible.
Remove the ribs from the fridge and leave to warm up. Preheat the oven to160C/140C fan.
Cook in the oven for 2 hours or until the meat pulls away from the bone easily.
While the ribs are cooking make the glaze by combing all the ingredients (except for 1 tablespoon of the bourbon) in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by ⅓, stirring often. Sauce should be dark and slightly thickened (about 20 minutes). Turn of the heat and stir in the last tablespoon of bourbon. Sauce can be made up to 4 days ahead and stored in the refrigerator.
Brush the ribs with the glaze and cook on the BBQ for 5 minutes on each side adding more glaze when turning.