SunPork Fresh Foods Super Crunchy Honey Pork
Spare Ribs with Maple Bourbon BBQ Sauce
Low'n'slow like a pro with these ribs and mix up a delicious maple and bourbon bbq sauce to coat the ribs in them.

5 hrs 30 mins

Capable Cooks

4

What you’ll need

INGREDIENTS

  • 2kg SunPork Fresh Foods Spare Ribs
  • 1 Tbsp. paprika
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. chilli powder
  • 1 Tbsp. salt
  • 2 Tbsp. brown sugar
  • Coleslaw, to serve
  • Chips, to serve

Maple Bourbon BBQ Sauce

  • 2 Tbsp. vegetable oil
  • 2 Tbsp. garlic, minced
  • 2 onions, finely diced
  • 200ml Bourbon Whiskey
  • 2 Tbsp. tomato paste
  • 800g can peeled tomatoes
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 100ml white vinegar
  • 60ml Worcestershire sauce
  • ½ cup brown sugar
  • ½ cup maple syrup
  • 1 Tbsp. chipotle sauce

How to make it

  1. To make the maple Bourbon BBQ sauce, heat oil in a large saucepan
    over medium heat and cook garlic, onions and whisky until onions are
    translucent. Add the tomato paste and cook for 2 mins.
  2. Add the remaining maple Bourbon BBQ sauce ingredients and bring
    to the boil. Use a stick blender to blend until smooth, then simmer on
    low for 20 mins.
  3. Allow sauce to cool then transfer to a jar and refrigerate overnight.
  4. In a small bowl combine paprika, garlic powder, onion powder,
    chilli powder, salt and brown sugar. Rub the mixture onto the ribs.
    Cover in foil and refrigerate for 2 hrs.
  5. Pre-heat fan forced oven to 135ºC. Keep ribs wrapped in foil and
    bake for 1 hr. Remove ribs from the oven and baste with maple
    Bourbon BBQ sauce. Cover with foil and bake for a further 1 hr.
  6. Remove from the oven and baste, then bake covered for a further
    15 mins. Increase oven temp. to 180ºC, then baste again and bake
    uncovered for 15 mins.
  7. Serve ribs with coleslaw and crunchy chips if desired.