Oven roasted aromatic ribs with a bourbon & orange glaze

4 servings 600 kcal or less bourbon dark muscovado sugar david broom mains marmalade orange juice over an hour pork root ginger salad spirit whisky

N/A

Source

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

Method

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.