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Pork Ribs, Bourbon glaze, Bombay potatoes and swiss green beans.

Servings: 4

*Note, if you purchased 2 servings divide receipe ingredients in half.

Pork Ribs with Bourbon Glaze

  • Pork Ribs

    • 4 racks (450-500g each)
    • Salt and pepper to taste


    1. Season racks on both side with salt and pepper
    2. Place them in a sheet pan, and cover with aluminum foil.
    3. Preheat oven 300F. Cook it in the oven for 3-4 hours or until they are tender and done.

    Bourbon Glaze

    • 1/3 cup bourbon (60ml)
    • 3 Tbsp soy sauce reduced sodium (45ml)
    • 3 - 4 Tbsp light brown sugar packed (24g)
    • 2 Tbsp apple cider vinegar (30ml)
    • 4 cloves garlic minced (10g)
    • 1 tsp fresh ginger grated (4g)
    • pinch of cayenne pepper


    • 1/2 Tbsp cornstarch (8g)
    • 1 Tbsp water

    Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.
    Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.

    Bombay Potatoes

    • 1 ld golden potatoes (cut in small chunks)
    • 1 teaspoon turmeric (1g)
    • 4 tablespoon olive oil (60ml)
    • 2 dried red chilli (1.4g)
    • 6 curry leaves (3g)
    • 2 onions diced (610g)
    • 2 fresh jalapeno peppers small diced (80g)
    • 2oz cilantro leaves (chopped)
    • ½ teaspoon cumin powder
    • ½ teaspoon mustard seeds
    • ½ teaspoon fennel seeds


    1. Place potatoes into small pot, cover with lightly salted cold water and half of the amount of turmeric and bring it to boil. Cook till tender. Strain (reserve the water) and set potatoes aside.
    2. Heat the oil in a large heavy-bottomed pan and fry the red chillies and curry leaves until are nearly burned. Add the onions, jalapenos, cilantro, remaining turmeric, cumin, and the spice seeds (fennel/mustard). Cook until the onions are tender.
    3. Fold in the potatoes and add a few drops of water, Cook on low heat for about 10 minutes, mixing well to ensure the even distribution of the spices. Remove the curry leaves.
    4. Serve it hot with lemon juice poured over

    Prosciutto and swiss green beans

    • 1lb green beans
    • 142g prosciutto
    • 142 swiss
    • 30ml lemon juice
    • 1 tbsp white wine vinegar (15ml)
    • Salt and pepper to taste
    • 14g Minced shallots
    • 90ml olive oil


    1. Blanch green beans in a salted boiling water, until barely tender to the bite. Refresh in cold water. Drain, blot dry and set aside.
    2. Combine lemon juice, vinegar, salt and pepper and shallots into a bowl and whisk in the oil gradually to make a dressing
    3. Add the swiss, prosciutto and green beans to the dressing. Toss to combine and let it rest in the fridge for 30 minutes before serving.
  • Environment-friendly packaging available for a deposit of $50. Available upon request and due upon first pick up or delivery. 

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