Sticky Bourbon Pork Ribs on the Grill

Ingredients

For the ribs

• 2 racks of pork baby back ribs (approximately 2kg)
• 2 tbsp olive oil
• 2 tsp sea salt
• 2 tsp cracked black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder

For the bourbon glaze

• 120ml bourbon whisky (Jack Daniels for example)
• 100g soft brown sugar
• 4 tbsp ketchup
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 2 cloves garlic, finely chopped

Cooking Method

Step 1

Remove the membrane from the back of the ribs by loosening one corner with a knife before peeling it away using kitchen paper for extra grip.

Rub the ribs all over with the olive oil before seasoning generously with the salt, pepper, smoked paprika, garlic powder and onion powder. Leave to marinate for at least 2 hours, or overnight if possible.

Step 2

Light your Asado and allow the fire to establish until you have a steady bed of glowing embers. Using your rake, spread the embers evenly to create even heat across the grill. Place the ribs over a gentle heat and cook slowly for around 2 to 2½ hours, turning every 30 minutes.

Step 3

Whilst the ribs are cooking, prepare the glaze.

Add all of the glaze ingredients to a small saucepan and simmer gently for around 10 to 15 minutes until thickened slightly. Allow the glaze to cool a little before using.

Step 4

Once the ribs are tender, begin brushing them generously with the bourbon glaze.

Continue cooking for a further 15 to 20 minutes, turning and glazing every 5 minutes. The sugars will caramelise beautifully over the embers, creating a rich, sticky coating with just the right amount of char.

Step 5

Remove the ribs from the grill and leave them to rest for 10 minutes before slicing between the bones.

Serve with grilled corn, crispy potatoes or homemade coleslaw, along with any remaining bourbon glaze on the side.