BBQ Pork Ribs
Servings 4 people
- 1.6 kg pork ribs
- 1 red chilli finely chopped
- 3 cm ginger peeled and grated
- 2 cloves garlic peeled and 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.