Few things are more satisfying to eat than tender, sticky ribs. This recipe adds a bourbon kick to the sweet glaze, providing a real depth of flavour. It will be a family favourite.
- Baby back ribs 3 racks, cut into portions or 4-5 ribs
- Star anise 2
- Allspice berries 8
- Bourbon whiskey 6 tbsp
- Light brown soft sugar 100g
- Tomato ketchup 100g
- Dijon mustard 2 tbsp
- Worcestershire sauce 3 tbsp
- Soy sauce 4 tbsp
- Ground allspice 1½ tsp
Heat the oven to 180C/fan 160C/gas 4. Put the rib pieces, flesh side down, in a single layer in a large roasting tin. Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours.
Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.
Take the ribs out the oven and turn it up to 200C/fan 180C/gas 6. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny. Serve, making sure there are plenty of napkins for everyone.