Sticky Bourbon Pork Ribs

Pork ribs are the perfect family meal.  Sitting around the dinner table, eating with your hands and enjoying a tasty meal is a great start to the week.


  • 1.5 kg American-style pork spare ribs
  • 400 gm canned whole tomatoes
  • 150 gm brown sugar
  • 125 ml (½ cup) each barbecue and tomato sauce
  • 60 ml (¼ cup) each Worcestershire and soy sauce
  • 125 ml your favourite bourbon
  • 125 ml (½ cup) apple cider vinegar


  • For bourbon marinade, process tomatoes in a food processor to a coarse pulp. Transfer to a bowl, add remaining ingredients, whisk to combine.
  • Place ribs in a non-reactive container, pour over marinade, cover and refrigerate overnight.
  • Preheat oven to 150C.
  • Transfer ribs to two baking dishes, spreading in a single layer.  Reserve approximately a 1/4 cup of marinade and pour rest over ribs.  Cover and then roast, basting with pan juices occasionally, until tender (about 2 hours).
  • Remove cover and thoroughly baste ribs with reserved marinade.   Continue cooking uncovered until ribs are glazed and sticky (about 15 mins but watch this last step closely so they don’t burn)
  • You could also complete this last step on a char-grill BBQ or pan over medium-high heat, basting and grilling ribs until glazed, charred and sticky.
  • Slice ribs and serve hot
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Leave a Reply

Your email address will not be published. Required fields are marked *

nine + 1 =

Latest Articles

Slow Cooked Beef Shank

Melt in your mouth whole beef shank.  We like to call it Thors Hammer but whatever you call it this dish is a winner. Make your favourite Mac and cheese recipe to serve with this delicious slow coo…
Peri Peri Chicken & Coconut Rice

Peri Peri Chicken with Coconut Rice

This recipe for Peri Peri Chicken is like takeout without the waiting or delivery expense. So easily done at home during the week. Grill your marinated chicken tenderloins, cook your coconut rice a…

San Choy Bow

San Choy Bow is a favourite mid-week meal that is as delicious as it is easy.  We’ve taken our Premium Pork mince and infused it with Asian flavours meaning dinner of San Choy Bow will be a breeze….
Copyright © The Free Range Butcher.