Serve 4 - 6
Prep & Cook Time 1.5 hour
Preheat oven to 220°C
Ingredients
1 1/2 kg American pork spare ribs, cut them into sizes to fit the tray
125 ml malt vinegar
1 cup bourbon or whiskey
150 ml maple syrup
60 ml worcestershire sauce
1 1/2 tbsp Lainey's chilli oil
1 1/2 tbsp sea salt flakes
1/2 cup brown sugar
1/2 litre water
4 cloves garlic, smashed but don't minced and leave the skin on
1 cinnamon stick, lightly burnt over heat
1 brown onion, quartered and lightly burnt over heat
Maple syrup glaze
1. In a large bowl mix the malt vinegar, bourbon, maple syrup, worcestershire sauce, Lainey's chilli oil, sea salt flakes, water, Mix and stir until salt and sugar are all dissolved
2. In a medium saucepan, on high heat. Pour in the maple syrup glaze mixture. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 5 minutes, then set aside
Method
Use a large deep-sided ovenproof dish. Layer the ribs in dish
Add garlic, cinnamon stick and onions
Pour the glaze mixture over the ribs and roast for 45 minutes.
Turn the ribs over, baste with the glaze and roast for a further 25 minutes , on 200C or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and serve with a kale salad.