Bourbon Ribs (Thermomix & Conventional Methods)


We Canadians love our ribs. Where I’m from – in London, Ontario – there’s a rib festival every summer where people compete with different recipes. At Dad’s restaurant they would BBQ individually cut pork ribs with just some oil, salt & pepper then a squeeze of lemon after being grilled.  They were delicious in their Italian simplicity.

This version is more North American as the recipe starts with a delicious dry rub marinade that starts flavouring up the ribs, so you can have these prepped up in your fridge the day before then pop into the oven. The roasted ribs become pull-apart tender after slow cooking them in your oven (or a hooded BBQ) before you slather them with a Bourbon Glaze to serve them up. If you wanted to, you could quickly finish them up on the grill for a little char after they’ve been glazed, but they never make it that far in our house. We just want to devour them!

Make sure you visit a good butcher who’s strips of pork ribs are nice and meaty. I’m a bit parochial, so find yourself a good Italian butcher like ours in Mt Hawthorn – Primavera Butchers!

Don’t even think about using a knife and fork: the only way to enjoy ribs is to get down and dirty with your fingers.

Buon appetito!


You can also find a Thermomix Guided Cooking Cookidoo Version of this recipe on my “Celebrate Summer with Nico Moretti” Cookidoo Collection here – 


Bourbon Ribs
(Serves 4 to 6)

Spice Rub 

2 tbsp packed brown sugar

2 tsp sea salt

1 tsp dry mustard

1 tsp paprika

1 tsp smoked paprika

1 tsp ground ginger

1 tsp chilli powder

1 tsp allspice

1 tsp pepper

4-5 strips of pork rib racks (about 2-3 kg)

2 cups Bourbon BBQ Glaze (recipe below)

  1. Line a large baking tray with baking paper and place a baking rack onto lined tray.
  2. Combine all rub ingredients in a small bowl. Rub spice mixture onto both sides of each rib rack and place on rack, meaty side up. Place another sheet of baking paper over ribs and then cover tightly with foil and refrigerate for 2 ½ hours (or overnight). 
  3. Bring ribs to room temperature, about 30 minutes. Bake in a preheated oven at 180C for 1 ¼ hours.
  4. While ribs are baking, prepare Bourbon BBQ Glaze (recipe below).
  5. After 1 ¼ hours for the ribs, brush a thick coating of Bourbon Glaze over top of ribs, cover with foil and continue to cook for another 15 minutes until glaze has caramelized**. 
  6. Keep warm until ready to serve. Cut into sections or individual ribs and serve.

(** At this point, ribs can be cut into individual ribs and grilled on BBQ grill over low heat while basting with sauce occasionally, until caramelized and just slightly charred. If using a BBQ hotplate, lay baking paper down so glaze does not burn too much) 

Bourbon BBQ Glaze

(makes about 2 cups)

1 onion, finely chopped

4 cloves garlic, finely chopped

1 ½ tbsp ginger, finely chopped

2 tbsp olive oil

1 ½ cups tomato sauce (Ketchup)

¼ cup bourbon

½ cup cider vinegar

½ cup brown sugar

4 tbsp soy sauce

½ cup honey

2 tsp salt

1 tsp pepper



  1. Place onion, garlic and ginger into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  2. Add oil and cook 10 min/100°C/speed 1.
  3. Add tomato sauce, bourbon, vinegar, sugar, soy sauce, honey, salt and pepper and cook 30 min/100°C/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
  4. Remove simmering basket and insert measuring cup. Blend 20 sec/speed 4 gradually increasing from speed 4 to speed 7.
  5. Store in fridge for up to 4 days or freeze for up to 6 months. (Perfect for freezing as with the inclusion of the bourbon, it doesn’t freeze solid so you can scoop out some glaze whenever you need it).


  1. Heat oil in a saucepan and saute onion, garlic and ginger until softened and golden. Add remaining ingredients, bring to a boil, then simmer for 15 minutes. Transfer sauce to a food processor and puree until smooth (optional). Let cool.
  2. Store in fridge for up to 4 days or freeze for up to 6 months. (Perfect for freezing as with the inclusion of the bourbon, it doesn’t freeze solid so you can scoop out some glaze whenever you need it).

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