Bourbon and brown sugar ribs matched with Hallertau Copper Tart Red Ale ( #3)

Ingredients - serves eight

  • 4 pork ribs
  • 50ml rice bran oil
  • 250g oak or manuka chips

Spice Rub:

  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • 1 tsp.  Mustard powder
  • 1 tsp. Hot smoked paprika
  • 1 tsp Black pepper
  • 1 Tbsp. Brown sugar
  • 1 tsp. Sea salt
  • Rub together.


  • 530g Tomato sauce
  • 135g Bourbon
  • 270ml Cider Vinegar
  • 135ml Molasses
  • 70ml Worcestershire sauce
  • 40ml Dijon mustard
  • 1tsp Chilli powder
  • 1tsp Black pepper
  • 220g Brown sugar
  • Combine and bring to a boil

Master tip:

The key to keeping the moisture starts with the bringing to the boil at the beginning. Rub them well all over with the spice rub and take the time to keep coating and basting them in the oven or on the barbeque, it will definitely pay off in the end result.


  1. Place the ribs in a pot and cover with cold water, If you don’t have a pot large enough just halve the ribs.
  2. Bring to the boil turn down and simmer for 15 minutes. Then skim and strain, rinse off any impurities. Pat dry, then rub with rice bran oil and then rub all over with the spices.
  3. If you have a smoker smoke the ribs as usual. If you don’t light the wood chips either with a blowtorch or by burning in a stainless tray or pan over gas hob.
  4. Place the ribs on a wire rack and then lay over the top of smoking chips. Wrap in tin foil and leave to smoke for at least 15-20 minutes.
  5. Brush over some of the sauce and baste with the rest during cooking. Place into the bbq or oven at 180 degrees and cook for 45 minutes or until tender.
  6.  Make sure you turn the ribs often to make sure they are caramelizing evenly, if the sauce is drying out add a touch of water and baste again.
Josh Emett Master Match Horizontal Rule