RIBS REMAIN a rare culinary treats for the meat lovers among us, all too often overlooked in favour of more familiar fare like steaks.
This Irish-inspired ribs recipe could be about to change that, however, thanks in no small part to the presence of Jameson whiskey.
Giving some much needed kick to proceedings, these ribs are the perfect centre piece for any dinner, whether you are entertaining friends or fancy a quite night in with a loved one and something decent on the TV.
It comes courtesy of Chris Large of Honky Tonk restaurants (honkytonklondon.com) and does not disappoint.
Best served with sweetcorn and copious amounts of butter.
Here is everything you need to know for a rack of ribs with a sweet warm Irish kick.
What you will need:
5kg beef or pork ribs
For the marinade:
- 1 litre beer
- 10g garlic
- 10g paprika
- 1 litre Jameson Irish Whiskey
- 10g crushed chillies
- 25g wholegrain mustard
- 5g cracked black pepper
- 20ml natural liquid smoke
- 15g parsley
- Three litres of water, with 20g table salt
Image: www.honkytonklondon.comFor the glaze:
- 0.5kg large onions, chopped.
- 0.75kg honey
- 1 litre ketchup
- 1 litre Jameson Irish Whiskey
- 0.5kg demerara sugar
How to make it:
- Put ribs in a large pot and bring to the boil. Simmer for 1 hour, then drain and marinate.
- Put the ribs into the oven for 3 hours at 180°C/350°F/gas mark 4, with grease proof paper and tin foil over them.
- After three hours remove the foil and paper, brush with the glaze, and put back into the oven for for a further five minutes.
