Sticky Bourbon Prime Scottish Pork Ribs with Blue Cheese Ranch Dip

Made for sharing, a little bit messy and absolutely delicious. Give these Prime Scottish Pork ribs a try!

Ingredients

Cooking Method

Method:

1
Add all the pork marinade ingredients to a medium sized pan. Bring to the boil over a medium/high heat, then turn the heat down and simmer for a few minutes so the sugar dissolves, stirring occasionally. Allow to cool slightly.
2
Place the pork ribs on a chopping board curved side down. Use a small sharp knife to peel the edge of the translucent membrane away from the smaller end of the rack. Once you have enough to grip on to, pull this towards you so the membrane comes away from the bones (or ask your butcher to do this for you).
3
Put the ribs in a high side roasting tin. Pour half of the marinade over the ribs, massaging it into the meat so they are completely covered. Cover with cling film and marinate in the fridge overnight ideally, or for at least 2-4 hours.
4
When you are ready to cook the ribs, preheat the oven to 130°C fan/150°C. Seal the tray really tightly with several sheets of tin foil, then slow cook in the oven for 2.5 hours, basting every 30 minutes or so until the meat is very soft and tender.
5
To make the ranch dip, add everything to a small food processor and pulse until combined. Taste and correct the seasoning.
6
When the ribs have had 2.5 hours in the oven, turn the grill to high, or preheat the bbq until the grills are nice and hot. Brush the ribs with the remainder of the glaze and bbq or grill until slightly charred and caramelised on both sides (if grilling in the oven keep an eye on the ribs as they cook to make sure they aren’t burning). Baste the ribs with extra marinade while they are cooking so they are glossy and sticky.
7
Allow the ribs to rest for a few minutes on a board loosely covered with foil. Glaze one last time with any extra marinade before slicing and serving on a board with the blue cheese ranch dip, sweet potato wedges, charred corn and our greek yoghurt coleslaw recipe (https://makeitscotch.com/recipe/ultimate-scotch-beef-steak-sharing-board).

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local butcher

Buy your meat locally from one of our Scotch Butchers Club members or at one of our partner retailers. Ask your local Scotch butcher to recommend their favourite recipes and trust them to give you the perfect, high-quality cuts you will need with craftsmanship and confidence.

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Scotch Anywhere

Whether you are fine dining in a top restaurant venue or sharing a BBQ in the garden with friends, Scotch Beef, Scotch Lamb and Specially Selected Pork will provide the perfect quality you are looking for every time.

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