Baby Back Ribs, Bourbon Sauce and Celeriac Slaw

Sticky Barbecue Ribs

This is without doubt one of my favourite rib recipes giving super juicy  tender ribs an deep rich flavoured sauce.  I like to prepare the ribs and sauce the day before.

Print Recipe
Baby Back Ribs, Bourbon Sauce and Celeriac Slaw
Sticky Barbecue Ribs
Prep Time 30 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Ribs
Prep Time 30 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Ribs
Sticky Barbecue Ribs
Instructions
  1. 1.For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking. 2.Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup. 3.Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool. 4.For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it. 5.Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. 6.Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, cover and roast on the barbecue for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges. 7.To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside.
Share this Recipe

This was originally published by James Martin on Home Comforts

St Germain Gin & Tonic

Ice and a Slice

The St-Germain Gin and Tonic is a clear colored drink made from gin, St-Germain elderflower liqueur and tonic water, and served over ice in a highball glass.

The combination of Lime and Elderflower make this a beautiful refreshing drink.

Print Recipe
St Germain Gin & Tonic
Ice and a Slice
Servings
Glass
Ingredients
Servings
Glass
Ingredients
Ice and a Slice
Instructions
  1. Fill a highball glass with ice.
  2. Add gin and elderflower liqueur, and top with tonic water.
  3. Garnish with a slice of lime.
Share this Recipe