Bourbon & Honey Sticky Pork Ribs Recipe with Beech Honeydew Honey
With deliciously fall-apart-tender meat covered in a sticky honey sauce, these pork ribs are guaranteed to melt in your mouth. Perfect for a party - just be sure to make enough because everyone will want seconds. Have the napkins handy too - it's sure to get messy!
- 1 rack of Pork Ribs
- 2 Tbsp. Dry Rub
- 120ml Apple Juice
- ⅓ cup MVH Beech Honeydew Honey
- ¼ cup Bourbon
- 1½ Tbsp. Hoisin Sauce
- 1 Tbsp. Dijon Mustard
- 2 Tbsp. Tomato Sauce
- 1½ Tbsp. Apple Cider Vinegar
- 2 tsp. Soy Sauce
- 2 tsp. Worcestershire Sauce
- 1 tsp. Sriracha
- Ground Black Pepper to taste
- Preheat the oven to 140˚C. Layer two pieces of tin foil across a large oven tray.
- To make the sauce, add all of the sauce ingredients to a saucepan and bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring often.
- Dry the ribs with paper towels and cut to fit your oven tray if necessary. Coat the ribs with 1 Tbsp. of the rub for each side.
- Place the ribs onto the prepared tray and fold up the side of the foil to create a tray. Pour the apple juice into the tray and fold the foil up and seal. Cook for 4 hours.
- Unwrap the ribs (be mindful of the steam) and dispose of the foil. Return the ribs to the tray and set the oven to 220˚C grill. Coat the ribs with half of the sauce then place on a rack ¾ of the way up the oven. Once the sauce begins to bubble, coat the ribs with the remaining sauce and return to the oven until the sauce bubbles. Remove from the oven and cut the ribs.