“Slow cooked pork ribs that melt in your mouth with a rich bourbon sauce”
12 ribs

Ingredients Nutrition


  1. Prepare the pork ribs by slicing them into individual ribs, I prefer a rib with a fair bit of meat on it (Often called a Chinese rib in Australia).
  2. Pour the honey bourbon into a saucepan with a lid, place over a small burner and simmer on a low heat, light the bourbon with a match carefully to burn off some of the alcohol and caramelize the honey. After 2 minutes turn off the heat, and cover the saucepan with a lid to extinguish the flame.
  3. Add the rest of the ingredients and stir to combine, then pour the sauce into a plastic bag and add the ribs, squeezing out any excess air and tying off the bag to place in the fridge for at least 6 hours but preferably overnight.
  4. Place the ribs and sauce into a baking tray and seal the tray with aluminum foil, then place into an oven at 90C for 4 hours.
  5. You can eat them at this point but I like to BBQ them for 2 minutes a side to get some nice grill marks on them and give it more of a smoky flavor.

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