Manuka Honey Bourbon BBQ Ribs
Sticky, caramelised ribs finished on the grill with New Zealand Manuka honey
Slow-cooked pork ribs glazed with a Manuka honey and bourbon BBQ sauce. Low-and-slow oven cooking makes the meat tender, then a final high-heat glaze gives a glossy, caramelised finish with a hint of Manuka’s floral depth.
Timing
Cook Time: PT2H30M
Prep Time: PT30M
Rest Time: PT15M
Total Time: PT3H15M
Active Time: PT1H
Ingredients
1.5
kg
pork spare ribs
(Notes: membrane removed for best texture)
2
tbsp
smoked paprika
(Notes: or regular paprika if preferred)
1
tbsp
sea salt
(Notes: adjust to taste)
1
tbsp
brown sugar
(Notes: light or dark)
1
tsp
ground black pepper
1
tsp
garlic powder
60
ml
Manuka honey
(Notes: see Manuka details; adds caramel and floral notes)
60
ml
bourbon
(Notes: optional — flambe off heat or simmer to reduce alcohol)
45
ml
soy sauce
(Notes: or tamari for gluten-free)
30
ml
apple cider vinegar
(Notes: adds brightness)
30
g
unsalted butter
(Notes: to enrich the glaze)
1
tbsp
fresh lemon juice
(Notes: balances the sweetness)
1
tbsp
chopped parsley
(Notes: for garnish)
Instructions
Step 1
Preheat oven to 140°C and line a roasting tray with foil. Pat ribs dry and remove membrane if still attached. Mix smoked paprika, sea salt, brown sugar, black pepper and garlic powder to make a dry rub. Rub the mixture evenly over both sides of the ribs and leave to sit for 20–30 minutes while you prepare the glaze.
Tip: Removing the membrane helps the rub penetrate and makes ribs more tender.
Timing: PT30M
Step 2
Wrap the ribs loosely in foil and place bone-side down on the tray. Cook low and slow in the preheated oven for 2 hours 30 minutes until the meat is tender and starting to pull back from the bones.
Tip: Cooking covered retains moisture; check after 2 hours for tenderness and adjust time slightly if needed.
Timing: PT2H30M
Step 3
Make the Manuka bourbon glaze: in a small saucepan combine Manuka honey, bourbon, soy sauce, apple cider vinegar, butter and lemon juice. Bring to a gentle simmer and cook for 4–6 minutes until slightly reduced and syrupy.
Tip: If you prefer no alcohol, simmer longer to reduce the bourbon or replace with additional apple juice.
Timing: PT5M
Step 4
Increase oven to a high grill (or preheat your BBQ on medium-high). Unwrap ribs, brush a generous layer of the glaze over the top and return to the oven under the grill or place on the hot side of the BBQ. Grill for 8–10 minutes, turning and glazing once more, until caramelised and glossy — watch closely to avoid burning.
Tip: Apply several thin coats of glaze rather than one thick coat for a better sticky finish.
Timing: PT10M
Step 5
Remove ribs and let rest on a board for 15 minutes so juices redistribute. Spoon any remaining glaze over the ribs and sprinkle with chopped parsley. Slice between the bones and serve.
Tip: Resting makes the ribs juicier and easier to slice cleanly.
Timing: PT15M
Step 6
Serve with extra Manuka glaze on the side and simple sides such as coleslaw and roasted kumara for a true Kiwi BBQ feel.
Tip: Leftover glazed ribs keep well in the fridge and reheat nicely in a low oven with extra glaze.