Slow cook these pork ribs so they’re really tender then coat in an irresistibly sweet, sticky sauce! The combination of the bourbon and the gorgeous blend of spices is guaranteed to melt in your mouth.
6 tbsp thickish honey
3 heaped tbsp oyster sauce
¼ tsp chilli flakes
4 whole star anise
¼ tsp salt
¼ tsp black peppercorns
4 cloves garlic
1.5kg/3lb 5oz meaty pork ribs
3 tbsp bourbon
- To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade.
- Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight.
- Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time.
- Then turn the heat up to 200C for 15 minutes, keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.