Sticky BBQ Pork Ribs, Bourbon Fig Glaze and Harissa - Chef Recipe by Darren Pettit

Ingredients

2 racks pork ribs
6L pork stock
5 brown onions, medium sliced
400g dry figs
1 Tbs harissa paste
1/2 cup Worcestershire sauce
3 cups brown sugar
1 Granny Smith apple, peeled
100mL brown cider vinegar
110mL pomegranate molasses
1 Tbs salt
1 cup Jim Beam Bourbon

Two Bouquet Garni (halve):

4 star anise
4 cloves
4 cinnamon quills
6 green cardamom

Garnish:

1 chilli
1 fresh shallot
1 Tbs dried shallots

Method

Pork Ribs:

Place pork ribs in chafing dish with pork stock and one of the bouquet garni. Cover and cook at 140 C for two and a half hours, seasoned well with salt.

Bourbon BBQ Sauce:

Caramelise sliced onions in a thick based pot. Once dark and caramelised, add half the bourbon, apples, figs, sugar, vinegar, harissa, Worcestershire sauce and about 200mL of finely strained pork stock that the ribs are cooked in and the other bouquet garni.

Cook slowly for about an hour, once cooked remove bouquet garni and blend with a stick blender. Add the rest of the bourbon, taste and adjust seasoning.

To Serve:

Char-grill pork ribs on both sides for two minutes each. Brush generously with BBQ sauce. Place in a hot oven for 10-15 minutes.

To Plate:

Put hot sticky pork ribs on rice of choice (Chef recommends a Middle Eastern pilaf), ladle generously with BBQ sauce and garnish with fried and fresh shallots and chilli, serve with harissa.