Pork Ribs with Bourbon Marinade

I made this for a dinner with friends, hence not too many "after" photos (you know me). We opened a bottle of bubbles... and then we got talking... and had a dip in the pool... and put on some music...

The meat literally fell of the bone. They were more akin to pulled pork than ribs. Things could be worse.



Pork Ribs with Bourbon Marinade
slightly adapted from Billy Law's Have You Eaten?
Serves 4

For the Ribs:
2 racks of American-style pork ribs
2 carrots, diced
1 celery stalk, diced
1 brown onion, diced
1 tablespoon fennel seeds
1 litre vegetable stock

For the Marinade:
125 ml ketchup
125 ml smokey barbecue sauce
3 tablespoons apple cider vinegar
3 tablespoons bourbon
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
3 garlic cloves, finely chopped
2 shallots, finely chopped
1 tablespoon brown sugar
pinch sea salt flakes

Cook the Ribs:
Preheat the oven to 150 degrees C.

Put the ribs in a roasting tin with the carrots, celery, onions and fennel seeds. Pour the vegetable stock into the tin and add enough water so that the ribs a totally submerged. Place a piece of baking paper over the top of the ribs, transfer to the oven and braise for 4 hours.

Remove the tin from the oven, set aside and let the ribs rest in the stock until completely cool. When they have cooled right down, take the ribs out of the stock and place them on a tray, cover and refrigerate for 1 hour.

Turn the grill (broiler) to High.

Make the Marinade:
Combine all the ingredients in a bowl.

Grill the Ribs:
Rub about a cup of the marinade over the ribs, then place them on a baking tray lined with foil. Grill (broil) the ribs, turning and basting with more marinade, until they are caramelised.

Once ready, let them rest on the tray for 10 minutes, brush with more marinade, then cut them (though mine fell off the bones as I mentioned) and serve with any left over marinade.