Sticky Maple-Bourbon Oven Ribs

⏱ 210 min · Serves 4

Low-and-slow baby back ribs rubbed with smoked paprika and brown sugar, then lacquered with a maple-bourbon glaze under the grill until sticky and charred at the edges. No smoker needed apkins.

Per serving: 1010 kcal · 58.0g protein · 39.0g carbs · 68.0g fat

Ingredients

• 2 racks baby back pork ribs (about 1.5 kg total)
• 2 tbsp smoked paprika
• 2 tbsp light brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp fine salt
• 1 tsp freshly ground black pepper
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper
• 1 tbsp vegetable oil
• 150 ml tomato ketchup
• 4 tbsp maple syrup
• 3 tbsp bourbon (or apple juice)
• 2 tbsp cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp soy sauce

Method

1. Heat the oven to 150C/130C fan/300F. Pat the ribs dry and, using a butter knife and kitchen paper, peel the papery membrane from the bone side of each rack.
2. Mix the smoked paprika, brown sugar, garlic and onion powders, salt, pepper, mustard powder and cayenne. Rub the ribs all over with the oil, then massage the spice mix into both sides.
3. Wrap each rack tightly in a double layer of foil and set on a baking tray. Bake for 2 hours 30 minutes, until the meat is tender and has pulled back from the bone ends.
4. Meanwhile, simmer the ketchup, maple syrup, bourbon, vinegar, Worcestershire, Dijon and soy in a small pan over low heat for 8-10 minutes, stirring, until glossy and slightly thickened. Season to taste.
5. Carefully open the foil (watch the steam) and drain off the juices. Brush the ribs generously with glaze on both sides.
6. Turn the oven up to 220C/200C fan/425F, or heat the grill to high. Cook the ribs uncovered for 10-15 minutes, brushing with more glaze twice, until sticky and charred in places.
7. Rest for 10 minutes, then cut between the bones and serve with the remaining glaze, slaw and plenty of napkins.