Smokey BBQ Spice Baby Back Ribs with Bourbon Glaze Crispy Onion Rings & Fresh Herb Salad

Baby Back Ribs

• 2 racks baby back ribs
• 3 tbsp Cut to the Smoke BBQ Spice Mild
• 2 tbsp olive oil

Bourbon Glaze

• 100ml bourbon
• 3 tbsp brown sugar
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar

Crispy Onion Rings

• 2 large onions
• 100g flour
• 1 tsp baking powder
• 150ml cold water (or beer)
• Oil, for deep frying

Fresh Herb Salad

• Rocket
• Parsley
• Mint
• Juice of ½ lemon
• 2 tbsp olive oil
• Pinch of sea salt

1. Rub the ribs with Cut to the Smoke BBQ Spice Mild and olive oil. Marinate for at least 2 hours.
2. Cook at 150°C in the BBQ or oven for 2–2½ hours, until tender.
3. Meanwhile, add the bourbon, brown sugar, ketchup and apple cider vinegar to a pan. Simmer until reduced and thickened into a glaze.
4. Brush the ribs generously with the bourbon glaze and cook for a further 15–20 minutes, until sticky and caramelised.
5. For the onion rings, mix the flour, baking powder and cold water (or beer) into a light batter. Dip the onion rings into the batter and deep-fry until golden and crisp.
6. Toss the rocket, parsley and mint with the lemon juice, olive oil and a pinch of sea salt.
7. Serve the sticky bourbon-glazed ribs with the crispy onion rings and fresh herb salad.