Dry-rubbed ribs with bourbon-spiked BBQ sauce
These sticky dry-rubbed ribs with bourbon-spiked BBQ sauce are totally irresistible! Cook in the oven or your barbecue.
Servings: 2 -3 servings
Ingredients
BBQ sauce (enough for 2 racks of ribs)
- 100 g | 3.5oz ketchup
- 60 ml | 2fl oz white wine or cider vinegar
- 3 tbsp bourbon
- 2 tbsp soft light brown sugar
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 tsp tamarind paste or 1 tbsp Worcestershire sauce
- 1 tsp garlic granules
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
- 1/4 tsp sweet smoked paprika
- 1/4 tsp ground black pepper
For the ribs
- 500 g | 1.1lb racks of ribs
- 2 tbsp soft light brown sugar
- 1 tsp coarsely ground sea salt
- 1 tsp dry mustard powder
- 1 tsp onion granules
- 1/2 tsp cayenne pepper or ancho chilli powder
- 1/2 tsp sweet smoked paprika
- 1/2 tsp ground coffee do not use instant
Instructions
- Make the BBQ suace. Put all the ingredients in a small saucepan and stir together. Bring to the boil then reduce heat to a simmer. Cook for 10 minutes until sauce is slightly thickened.
- Set aside to cool – this can be prepared in advance and kept in the fridge in a sealed jar.Preheat the oven to 180C (350F). Put all the ingredients for the spice rub in a small bowl and mix together.
- Use a knife to get under the thin membrane that covers the bony side of the ribs and pull it off. It should come off quite easily.
- Rub the spice all over the ribs, massaging it in so it sticks to the ribs. Place the ribs, meat-side down, on a wire rack set over a baking tray.
- Cover with foil and cook in the oven for 1 hour. Take the ribs out of the oven and brush over with the barbecue sauce on both sides.
- Return to the oven, covered, for 15 minutes. Take the foil off and cook for another 15 minutes. Rest for 10 minutes then use a knife to cut between the bones and separate the ribs. Serve with the rest of the barbecue sauce.