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servings:

Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.

• 2 cups (500ml) malt vinegar
• 2 quarts (2 liters) water
• 6 bay leaves
• 3 sticks cinnamon
• 1/2 cup (90g) brown sugar
• 1/4 cup (75g) rock salt
• 1 brown onion, quartered
• 2 kg (about 4 1/2 pounds) American-style pork ribs
• 1 cup (250ml) bourbon or whiskey
• 1/2 cup (125ml) maple syrup
• 1/2 cup (125ml) malt vinegar
• 1/4 cup (60ml) Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 tablespoon sea salt flakes

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