Dark and Sticky Ribs

This is sticky finger food at its very best. Time does not include optional marinating time.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 3 (2 lb)  pork rib racks

• For the glaze

• 5  garlic cloves, crushed
• 1  tablespoon Tabasco sauce
• 2  inches  piece gingerroot, peeled and very finely chopped
• 12  tablespoons maple syrup
• 7  tablespoons clear honey
• 3  tablespoons  balsamic glaze
• 2 1⁄2 tablespoons Dijon mustard
• 1 1⁄2 tablespoons Worcestershire sauce
• 4  tablespoons Bourbon

Directions

1. Mix all the glaze ingredients together. If you have time, pour two-thirds of the liquid over the ribs, rubbing it in well, and leave them to marinate overnight. If not, preheat the oven to 350°F
2. Line two or three big roasting tins with foil and paint the ribs on both sides with the glaze, keeping back about a third to add during cooking.
3. Arrange the racks meat-side up in the tins, making sure they don’t touch. Roast for 30 minutes then reduce the heat to 275F and cook the ribs for another 1 ½ hours, basting with glaze from time to time.
4. Add the last bit of glaze 20 minutes before the end of the cooking time. Cut into individual ribs and serve.