Bourbon Fire Ribs©


  • Pork Ribs (about 12-15 ribs)
  • 1 tablespoon lemon juice
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 3 tablespoons soy sauce
  • 4 tablespoons water
  • 2 tablespoons Worcestershire sauce
  • 6 tablespoons Bourbon whiskey
  • 3 tablespoons dark brown soft sugar
  • 1 onion (blitzed into paste)
  • 3 garlic cloves (blitzed with food processor)
  • 2 tablespoons vegetable oil
  • 2 stars of anise
  • 1.7oz-50g tomato ketchup
  • 2 tablespoons Dijon mustard
  • 3 red chilies (blitzed) – use more if you like it extra hot


  1. Place all of the ingredients (except the pork ribs) into a saucepan and heat over a medium heat until combined and the sugar has dissolved. Allow to cool. Coat the ribs evenly in the sauce, cover with tin foil and pop into the fridge for 24 hours to marinade
  2. When ready to cook, gently scrape off the marinade and save it to one side. Lightly pat dry the ribs and place onto the roasting rack/pan. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
  3. Pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 1hr. Remove from the oven and baste with the remaining marinade and pop back into the oven for 20 minutes at a higher heat of 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven.
  4. Ensure the meat is thoroughly cooked and not pink. Serve and enjoy

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