Sticky Whiskey BBQ Ribs

Does anybody out there not like Ribs?  Seriously, everybody I know loves them in one form or other.  Plus it seems, the stickier and messier, the better!

These ribs are just so incredibly addictive you will possibly NOT want to share them. Actually that's a damn good idea.  There's always someone that eats too quickly, thereby tucking into more than their fair share. In a crowd there's the typical row over whose had the most and then arguments over who can take the last one.

Share, don't share, it's your choice.  But may I suggest making extra batches if you do intend to share.  If, and it's a big IF, there are any leftover they freeze well for another day, bonus.  Could they even tempt vegetarians to convert?

Tuck into these Sticky Ribs and you'll soon realise it's the only recipe for ribs you may need.  You'll have to try them for me to prove it to you though.

You can thank me later.  Enjoy

PS Bibs essential (excuse the pun!).

Ready to tuck into Sticky Whiskey BBQ Ribs?

Sticky Whiskey BBQ Ribs Recipe (Serves 3-4)

Ribs and Spice Mix:-

2 racks pork ribs

1½ teaspoons paprika

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried thyme

¼ teaspoon celery salt

¼ teaspoon ground cayenne pepper

Whiskey BBQ Sauce:-

4 tablespoons of your favourite whiskey

80ml Tomato Sauce (Ketchup)

2 tablespoons Brown Sauce (i.e Daddies)

6 tablespoons Molasses

2-3 teaspoons Liquid Smoke

Instructions:-

Preheat oven to 150c (130 fan)

Separate ribs and place them (in a single layer) into a double foil lined roasting dish.

Place all spice mix ingredients into a small bowl and mix well.

Sprinkle half of the spice mixture all over the ribs.  Turn ribs and sprinkle over remainder of mix.  Give all ribs a good massage to work in the spices and lay out in a single layer again.

Sprinkle 2 tablespoons of water over the ribs and place into oven.  Roast  for 2 hours or until tender.  Checking them and turning occasionally, adding a little more water if becoming dry.

Meanwhile make the Whiskey BBQ Sauce.  Place all ingredients into a bowl and mix well to combine.  Set aside for later.

Once ribs are tender, remove from oven and Pour approximately 6-8 tablespoons of the BBQ sauce all over ribs.  Turn and mix well to coat all ribs evenly with the sauce.

Place back into oven uncovered for 10 minutes.  Remove and toss again for 10 minutes.  Remove, toss again and cover for a further 10 minutes or until very sticky, but not dry.

Serve immediately with side dishes of your choice.

NOTE: - Once cooked, ribs can be cooled and reheated in microwave for 1 minute.  Or, can be frozen for another day.  Defrost thoroughly before reheating.

Boil remaining BBQ in a small pan, reduce and simmer for 2-3 minutes.  Remove from heat and leave to cool.  Serve as a dipping sauce with other dishes.

Sauce will keep in a suitable container in the fridge for 2-3 weeks.

Char Siu Pork (Chinese BBQ Pork)

Char Siu has to be one of my favourite ways to enjoy a pork dish. I'm not a big fan of pork in general, for me it needs lots of added flavour and has to be cooked to perfection.

Char Siu is a popular BBQ pork dish is Chinese restaurants and over the years I've tasted this is many restaurants. Some good and some should simply not be on the menu.

Just look around the internet and you'll find varying recipes in addition to varying cooking methods.

The method I insist on provides you with a delicious, moist and perfectly cooked Char Siu.

Don't just take my word for it. Try this recipe and follow the cooking method exactly and you won't be disappointed.

Char Siu Pork (Chinese BBQ Pork)

Approx 750g pork tenderloin

3 tbsp soy sauce

2 tbsp shaoxing rice wine, sake or dry sherry

4 tbsp hoisin sauce

1 tbsp brown sugar

1 tbsp runny honey

1 tsp Chinese five spice powder

1 tsp ginger powder

1 tsp garlic powder

dash red food colouring (optional, but gives an authentic & beautiful colour

Combine all marinade ingredients and put into a plastic freezer type bag

Clean pork tenderloin by removing sinews etc, prick all over with a metal skewer and add pork to marinade in bag. Tie knot in top and massage marinade well into pork.

Leave in fridge overnight, massaging occasionally

Preheat oven to 200c (conventional). Half fill a deep roasting tin with water and place a wire rack on top.

Remove pork from marinate (reserve marinate and set aside for later) and place on wire rack over the water.

Roast for 15 minutes, remove and baste with marinate. Lower oven temperature to 180c then roast a further 10 minutes.

Remove and baste with honey/water mixture. Roast a further 10 minutes

Let it rest and slice thinly

Meanwhile, pour marinade into a small heavy saucepan and bring to a boil, simmer 2 minutes and taste.  I usually add honey or sugar.  One adjusted to your liking serve with pork