Oven Roasted Aromatic Ribs With A Bourbon & Orange Glaze
This recipe for Bourbon-Glazed Pork Ribs combines tender pork ribs with a sweet and sticky glaze made with orange marmalade, bourbon, and a hint of ginger. Preparing the ribs involves a simple initial cooking step to tenderize and remove excess fat before they are finished in the oven with the flavorful glaze. The end result is beautifully caramelized ribs that are sure to be a hit at your next gathering. Serve alongside a fresh herby green salad for a delightful balance of flavors.
— Constant Cookbook
Ingredients
- 3 x 500g packs pork ribs (about 16 ribs in total)
- herby green salad , to serve
- 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
Instructions
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 528 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 22 grams sugar
- Protein Content: 37 grams protein
- Sodium Content: 1.01 milligram of sodium
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