There was no big reason for making these, I just really fancied some BBQ ribs! These are seriously sticky and very boozy. Amazing with some buttered corn on the cob.
I got the recipe from BBC Good Food and I’ve made it a few times now. It’s always gone down well when I’ve done it and so far I haven’t change anything with the recipe. I guess maybe you could add some chopped parsley in or finish the ribs with a squeeze of lime juice. That might work pretty well. A finely chopped chilli, some hot paprika or maybe some tabasco would be good to add a bit of kick. Really though, this is about the sticky, sweet bourbon sauce that you can suck off your fingers (or spend the rest of the evening like me, tasting it off your beard) once you’re finished with the meat and you’ve picked the bones clean. Adding anything else to it is just window dressing.
The original recipe says serves 4 but… er… we were hungry so at both racks of ribs between the two of us.
Serves 4
1 small onion, finely chopped
200ml Jack Daniels or similar
100ml tomato ketchup
100g brown sugar
2 tblsp worcestershire sauce
2 tsp dijon mustard
Gently fry the onion in a pot until they’re soft. While they’re frying mix together the rest of the ingredients (except the ribs obviously) in a bowl.
Add the sauce mix into the onion pot, turn up the heat and simmer for 5 minutes until reduced by half.
Gently pour the hot sauce into a blender and whizz it up until smooth.
Taste the sauce at this point if you like but it can be addictive, so leave some for the ribs!
Season the ribs and put them under a hot grill for 10 mins each side.
Now start basting the ribs. Brush the sauce over one side, grill for 5 minutes then turn over and do the other side. Repeat until both sides have been done 3 times and the ribs are cooked.
If you’ve got any sauce left pour it over the ribs or use it as a BBQ dip.
Mince and Skirlie 
Looks great!