Roast Spare Ribs in Cherry-Bourbon Sauce


15 mins


1 hour 30 mins


6 people

Like its partner cut the pork belly, pork spare ribs are a dream to roast. Being slightly thinner, they cook quicker too (about half the time, depending on the actual cut). This recipe will give you crisp crackling and succulent meat – the perfect combination.


800g pork spare ribs
sea salt flakes and freshly-ground black pepper
2 tablespoons oil
2 cups sautéed vegetables (onion, celery, garlic)
2 cups frozen cherries
½ cup bourbon
1 cup beef stock


  1. Preheat oven to 220°C. Season the spare ribs generously with salt and pepper, then rub with oil.
  2. Arrange the vegetables, cherries and pork (skin side-up) in a roasting pan, then bake for 30 minutes.
  3. Pour in the bourbon and stock, reduce oven to 150°C, then bake for a further 1 hour.