Sticky Maple And Bourbon Pork Ribs

1. 1

   Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.

2. 2

   Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.

3. 3

   Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.

4. 4

   Preheat oven to 220u00b0C (425u00b0F).

5. 5

   Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.

6. 6

   Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.

* Per serving · 4 servings · Values may vary.