Oven roasted aromatic ribs with a bourbon & orange glaze
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 3 x 500g packs porkribs (about 16 ribs in total)
- herby green saladto serve
For the glaze
- 140g orange marmaladepreferably shredless or fine shred
- 2 tbsp dark muscovado sugar
- 150ml bourbon
- 100ml fresh orange juice
- 5cm/2in piece fresh root gingerpeeled and coarsely grated
- 5 tbsp tomato ketchup
- 2 tbsp white wine vinegar
Nutrition: per serving
- kcal528
- fat24g
- saturates9g
- carbs26g
- sugars22g
- fibre0g
- protein37g
- salt1.01glow
Method
step 1
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.
step 2
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.
step 3
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.
