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If you love nothing more than firing up the barbecue on a summer’s day, then these recipes from home cook and ‘foodie’ Anna Stanford will have your guests asking for more. Made with Keepr’s Smoked Honey Bourbon and Keepr’s Borage Honey, they’ll add a real southern-style taste to your outside dining.

Bourbon Barbecued Ribs


Ingredients (serves 4)
2 x 600g pork rib racks
200ml apple juice
200ml water
50ml Keepr’s Smoked Honey Bourbon
1 onion quartered
3 bay leaves

For the barbecue sauce:
2 tbsp olive oil
1 onion finely chopped
2 garlic cloves crushed
25ml Keepr’s Smoked Honey Bourbon
2 tbsp Keepr’s Borage Honey
2 tbsp Worcestershire sauce
1 tsp English mustard
2 tbsp tomato puree
1 tsp mild chilli powder
1 tsp smoked paprika
1 tsp ground cumin


1. Put the ribs in a roasting tray along with the bay and onion. Season and pour over the apple juice, water and bourbon. Cover and roast at 170℃ for 90 minutes.

2. To make the barbecue sauce, soften the onion and garlic in the oil for 5 minutes. Tip into a blender with all the other sauce ingredients and whizz.

3. Carefully lift the ribs out of the tin and cover with the barbecue sauce, keeping some sauce back.

4. Cook on a medium heat for 10 minutes turning every couple of minutes. Each time spread over more sauce.

Bourbon lemonade


Ingredients (serves 2)
Juice of 3 lemons
50ml Keepr’s Smoked Honey Bourbon
10g fresh basil (keep a few leaves back to garnish)
2 tbsp Keepr’s Honey
1 cup ice
300ml soda water


1. Shake together the bourbon, basil, ice and lemon juice in a cocktail shaker. Strain into two glasses. Top up with soda water and finish with a couple of basil leaves and lemon peel to garnish.
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