PORK RIBS WITH BOURBON AND HONEY

Prepare the rack of pork. If it doesn’t fit on your baking tray, cut it in half. Season with the salt and spices and add a generous drizzle of extra virgin olive oil. Rub the spices well over the ribs to impregnate the meat and leave to rest in a cool place while the oven is heating up. Add the unpeeled garlic cloves to the baking tray and bash to break them up. Heat the oven to 200ºC from above and below. Prepare the sauce for the glaze by mixing the mustard, barbecue sauce and honey in a bowl (you can use another variety if you don’t have orange blossom honey), then add the bourbon and a dash of extra virgin olive oil. Clean the mushrooms well, season with salt and pepper to taste and set aside. Place the tray with the ribs and a dash of extra virgin olive oil in the pre-heated oven. After the first 15 minutes, remove the tray and drizzle with the sauce for the glaze. Place the mushrooms around the ribs and put the tray in the oven at a medium height. After about 20 minutes, remove the tray again and turn the ribs over. Spoon over the sauce and bake for a further 20 minutes. Then, turn the ribs over again and if the sauce has dried out, pour in a little water to deglaze. The baking time for the ribs will be about 65-75 minutes, depending on size. Finishing and presentation. When the ribs are done, remove from the tray. Deglaze the baking tray with a little water and paint the glaze over the ribs. Serve on a platter with the roast mushrooms and take to the table.