Bourbon-glazed beef ribs

Finger bowls at the ready!

  • 8 hrs 20 mins cooking
  • Serves 4
  • Print
These sticky ribs are seriously messy, so have finger bowls and loads of napkins on hand, they're also excellent served with thinly sliced fried potatoes.
Looking for more ribs recipes?


Bourbon-glazed beef ribs
  • 1 medium brown onion, chopped finely
  • 5 clove garlic, chopped coarsely
  • 1/2 cup (140g) tomato sauce (ketchup)
  • 1/2 cup (140g) sweet chilli sauce
  • 1/2 cup (80ml) light soy sauce
  • 1/2 cup (125ml) bourbon
  • 1/2 cup (175g) honey
  • 8 beef short ribs (2kg)


Bourbon-glazed beef ribs
  • 1
    Combine onion, garlic, sauces, bourbon and honey in a 4.5-litre (18-cup) slow cooker. Add beef; turn to coat in mixture. Cook, covered, on low, for 8 hours.
  • 2
    Carefully remove beef from cooker; cover to keep warm. Transfer sauce to a large frying pan; bring to the boil. Boil, skimming fat from surface, for about 10 minutes or until sauce reduces to 2 cups.
  • 3
    Spoon sauce over beef to serve.


Short ribs, although they're not necessarily that short, are sections of beef ribs, not pork, usually taken from the second to the 10th rib. Each `slab' can contain from 2 to 8 ribs. The meat is full of flavour, but is very tough, so the ribs are best braised slowly over low heat, making them perfect for cooking in a slow cooker.

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