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Oven Roasted Aromatic Ribs with a Bourbon and Orange Glaze

If you like pork ribs, you will want this recipe and you will be making it again and again: it’s so easy, and so very GOOD! Although we were directed to roast them in the oven, we followed those instructions for half the time, then finished them on the grill. This added a lovely smokiness that further enhanced the mellowness of the bourbon and sweetness of the orange marmalade.

Oven Roasted Aromatic Ribs with a Bourbon and Orange Glaze

16 pork ribs (not baby-back)
5 oz. orange marmalade, preferably fine shred (½ cup)
2 tbs. dark brown sugar
4 fl. oz. bourbon
3½ fl. oz. fresh orange juice
2″ piece ginger, peeled and grated
5 tbs. tomato ketchup
2 tbs. white wine vinegar

Heat the oven to 375°F. Put the ribs in a large roasting pan and pour over enough cold water just to barely cover. Carefully place in the oven and cook for 1 hour. (This tenderizes the meat and removes most of the fat. They will look grey and unappetizing at this stage, but don’t worry.)

Meanwhile, mix together the remaining ingredients in a saucepan and heat gently to dissolve the sugar. Turn up the heat and allow to bubble until it has reduced by about one quarter.

Remove the ribs from the oven and increase the temperature to 425°F. Tip the ribs and liquid into a colander in the sink and give the colander a good shake. Return the drained ribs to the roasting tin, pour over the glaze and turn them to coat evenly. Roast in the oven for 50 minutes, until dark and sticky, turning and basting at least twice. Serve hot with an herby green salad.

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