Bourbon pork ribs
Bourbon pork ribs are tender racks coated in a sweet, smoky spice rub and sticky bourbon glaze. The Thermomix grinds whole spices to a fine powder and blends the bourbon sauce to a glossy finish, while the Varoma steams the meat until fork-tender. A true American barbecue classic made easy.
About this recipe
Bourbon pork ribs made in the Thermomix TM7 bring authentic American barbecue flavour straight to your kitchen, no smoker required. If you have been searching for bourbon ribs recipes with your all-in-one kitchen machine, this is the one: sticky racks of pork rubbed with freshly ground paprika, mustard powder and ginger, then glazed with a bourbon-sugar syrup that caramelises beautifully. The TM7 grinds whole spices in seconds, releasing far more aroma than any pre-bought rub, and the Varoma steaming function renders the pork wonderfully tender before a final blast under the grill or in a hot pan. Perfect for a summer barbecue, a Father's Day treat or a hearty weekend dinner with friends, this dish pairs brilliantly with corn on the cob and coleslaw. The Thermomix also blends and gently heats the glaze to a silky consistency, guaranteeing it clings to every rib instead of running off. Impress your guests with deep, smoky sweetness and meat that falls off the bone.
Preparation tips
- Pat the pork rib racks thoroughly dry with kitchen paper before applying the spice rub; dry meat allows the paprika, mustard powder and ginger to adhere properly and promotes a beautifully caramelised crust rather than a steamed surface.
- Prepare the bourbon glaze a day ahead and store it in a sealed jar in the fridge; the smoked paprika and ginger flavours deepen overnight, giving you an even richer coating when you brush it onto the ribs before finishing.
- If you prefer a milder version for children, simply omit the bourbon and replace it with apple juice; the sugar and smoked paprika still deliver a lovely sticky barbecue character everyone at the table will enjoy.
Recipe variations
- Alcohol-free variation: replace the bourbon entirely with a mix of apple juice and a dash of smoked paprika; the glaze stays sticky and aromatic while remaining suitable for children and anyone avoiding alcohol in their bourbon ribs.
- Festive winter variation: add a spoonful of honey and a pinch of ground cinnamon or star anise to the glaze, and serve the ribs with roasted potatoes; the warming spices turn this barbecue favourite into a cosy Christmas or New Year crowd-pleaser.
Thermomix TM7 Benefits
- The TM7 grinds whole spices like smoked paprika and ginger into a fine, aromatic rub in seconds, far fresher than shop-bought blends. [Multi-Function]
- Grating the onion directly into the mixing bowl releases its juices instantly, forming a flavourful base for the bourbon glaze without watery chunks. [Multi-Function]
- The Thermomix mixes the bourbon, sugar and mustard powder into a smooth, lump-free marinade, coating the pork racks evenly every time. [Time Savings]
- Gentle heating with automatic temperature control reduces the bourbon glaze to a glossy syrup without any risk of burning the sugar. [Precision Control]
- Steaming the ribs in the Varoma renders the fat slowly, leaving pork so tender it nearly falls off the bone before glazing. [Multi-Function]
Ingredients
- brown sugar
- salt
- mustard powder
- paprika
- smoked paprika
- ground ginger
- chilli powder
- ground allspice
- ground black pepper
- pork rib racks