1.5 kg pork ribs
400 gm canned whole tomatoes
150 gm brown sugar
125 ml each barbecue and tomato sauce (½ cup)
125 ml bourbon (such as Jim Bean or Jack Daniels)
125 ml apple cider vinegar (½ cup)
60 ml each Worcestershire and soy sauce (¼ cup)
For bourbon marinade, process tomato in a food processor to a coarse pulp. Transfer to a bowl, add remaining ingredients, whisk to combine. Place ribs in a non-reactive container, pour over marinade, cover and refrigerate overnight.
Preheat oven to 150C. Transfer ribs and sauce to two baking dishes, spreading in a single layer, then roast, covered and basting occasionally, until tender (3 hours). Remove ribs from marinade and set aside.
Transfer marinade to a saucepan, cook over medium heat until reduced to a glaze (10-20 minutes).
Preheat BBQ or a char-grill pan over medium-high heat and grill ribs, turning and basting with reserved marinade, until glazed, charred and sticky (15 minutes). Slice ribs and serve hot.
ALTERNATE COOKING OPTION
Place ribs in a slow cooker and cook on low for 8 hours or on high for 4-5 hours. Finish on BBQ or in a char-grill pan before serving as per other method.
Recipe & Image Credit: Gourmet Traveller.