3 baby back ribs racks, cut into portions or 4-5 ribs
2 star anise
8 allspice berries
6 tbsp bourbon whiskey
100 g light brown soft sugar
100 g tomato sauce (ketchup)
2 tbsp Dijon mustard
3 tbsp Worcestershire sauce
4 tbsp soy sauce (or gluten-free alternative)
1½ tsp ground allspice
- Heat the oven to 180C/fan 160. Put the rib pieces, flesh side down, in a single layer in a large roasting tin. Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours.
- Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.
- Take the ribs out the oven and turn it up to 200C/fan 180C. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny. Serve, making sure there are plenty of napkins for everyone.