Bourbon And Maple Pulled Pork Burgers Food

STICKY MAPLE AND BOURBON PORK RIBS

Sticky Maple and Bourbon Pork Ribs image

Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.

Provided by Donna Hay

Categories HarperCollins HarperCollins Dinner Pork Pork Rib Maple Syrup Bourbon Cinnamon Vinegar Bake Roast

Yield 4 servings

Number Of Ingredients 17

Ingredients

For the ribs:
2 cups (500ml) malt vinegar
2 quarts (2 liters) water
6 bay leaves
3 sticks cinnamon
1/2 cup (90g) brown sugar
1/4 cup (75g) rock salt
1 brown onion, quartered
2 kg (about 4 1/2 pounds) American-style pork ribs
For the maple-bourbon glaze:
1 cup (250ml) bourbon or whiskey
1/2 cup (125ml) maple syrup
1/2 cup (125ml) malt vinegar
1/4 cup (60ml) Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 tablespoon sea salt flakes

Steps:

For the ribs:
Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
For the glaze:
Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
To finish:
Preheat oven to 220°C (425°F).
Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.

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