Ingredients :
- 250 grams pork ribs (per person)
- Healthy amount of bourbon (I'm using Jim Beam Devil's Cut Bourbon)
- Your favourite Barbecue sauce (I'm using Sweet Baby Ray's hickory & brown sugar)
- Hickory flavour Liquid Smoke
- 1 large tin Heinz baked beans in tomato sauce
- to taste salt and pepper
- BBQ or pulled pork dry rub (optional)
Method :
- Season the ribs with plenty of salt and pepper. Ribs can be marinated overnight in bourbon or beer. Cover the dish with cling film to keep the alcohol and flavours in
- Add the ribs to an ovenproof dish or a foil takeaway box. Pour in a few splashes of bourbon or use the liquid from your marinade, and top with a healthy dose of BBQ sauce. Seal with the lid or aluminium foil. Add to a preheated oven at gas mark 4, 350°F (175°C) Note: if using a dry rub, don"t add barbecue Sauce until last 20-25 minutes of cooking
- Cook for 1 hour and 20 minutes. Remove the foil. Turn the heat up to a very hot oven, but not full, and cook for a further 15-25 minutes,or until the sauce has thickened and become sticky. When the foil is removed, this is the time to add extra BBQ sauce or bourbon to taste
- Ten minutes before the cooking time is up, add the beans to a bowl, and add a little liquid smoke to taste. Season, stir well, and microwave for 1½—2 minutes on full power, stirring halfway through, until just beginning to simmer. Or simply bring to a simmer in a saucepan
- Allow to cool for 5 minutes then give the beans another 3-4 minutes on a simmer or low setting
- Remove the ribs from the oven and allow to rest for 2-3 minutes. Stir the beans in the bowl, and add the ribs. Dress with the juices from the dish and taste before seasoning again
- Serve with a crusty roll or a large toasted bun
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