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Home > Restaurants > Recipes > Bourbon-Glazed Pork Ribs With Pickled-Vegetable Salad

Bourbon-Glazed Pork Ribs With Pickled-Vegetable Salad

Provided by: Chef Stephen Lewandowski of Harlan Social

  • Type of Dish: Main Courses, Salads
  • Servings: 8
  • Reader Rating: Write a Review

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3 racks St. Louis–cut pork ribs
Salt and freshly ground black pepper

Rib marinade (Yields 2 cups)
½ cup fresh thyme leaves
1 cup scallions, tightly packed
8 cloves garlic
1 Scotch-bonnet pepper
2 oz. white vinegar
2 oz. soy sauce
2 tbs. paprika
1 tbs. freshly ground allspice

Bourbon glaze
½ cup packed light-brown sugar
4 oz. bourbon

Pickled-vegetable salad
2 cups white-wine vinegar
2 tbs. salt
½ cup sugar
1 tbs. whole allspice
½ cup baby candy-stripe beets, thinly sliced
½ cup baby gold beets, thinly sliced
½ cup thin carrot strips (use a vegetable peeler)
1 small red onion, thinly sliced
3 tbs. whole-grain mustard
1 lemon, juiced
4 tbs. extra-virgin olive oil

Salt and freshly ground black pepper
½ cup celery, thinly sliced
1 cup celery leaves
1 cup parsley leaves


Rib marinade: Pulse all ingredients in a food processor until a smooth mixture forms.

Ribs: Season ribs liberally on both sides with salt and pepper. Rub with marinade (roughly 3 ounces per rack), cover with plastic wrap, and allow to marinate in the refrigerator for at least 24 hours. Pat the marinated ribs dry. To impart a smoky flavor, grill over charcoal for 4 to 5 minutes per side on high heat. Preheat oven to 300 degrees. Place a resting rack on top of a half-sheet tray and transfer the ribs to the rack (2 trays might be needed). Place tray in oven, fill the bottom of the tray with water, and cook the ribs for 2 hours or until tender. Increase the heat to 350 degrees and brush the ribs liberally with the bourbon glaze. Return to the oven for 10 minutes, remove from oven, and repeat glazing. Slice ribs and serve with pickled-vegetable salad.

Bourbon glaze: Melt sugar in 2 ounces of water in a saucepan at medium heat. Remove pan from heat and stir in the bourbon. Return to stove over low heat and simmer for 10 minutes.

Pickled-vegetable salad: In a medium saucepan, bring the vinegar, salt, sugar, and allspice to a boil. Place beets, carrots, and onion in separate small bowls and pour about 4 ounces of the hot pickling liquid into each. Cool, cover, and refrigerate for 3 to 4 hours. Whisk the mustard, lemon juice, and olive oil together in a bowl and season to taste with salt and pepper. Drain the vegetables and place in a large mixing bowl with celery, celery leaves, and parsley. Add the mustard dressing and toss to combine.

(Published 2015)