The humble ribs are one of the favourite things to cook and eat this festive season. This slow-cooked version ensures succulent, tender meat each time and is sure to be a show stealer anywhere!
• 2 kg of ribs* – cleaned and prepared overnight
• 50 ml Signature Premier Grain Whisky
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon ginger paste
• 2 tablespoons sesame oil
• Pinch of cinnamon powder
• Pinch of nutmeg powder
Mix together Signature Whisky, soy sauce, honey, ginger paste, sesame oil, cinnamon and nutmeg in a bowl. Reserve a cup and a fourth of the mixture for later. Pour in the rest over the ribs, coating as a marinade and let it sit overnight in a tray. Preheat the oven to 130 degrees Celsius and place the marinated ribs in a baking tray in a single layer. Baste the ribs with the reserve mixture after 45 mins. Cover with a foil and cook for 1.5 to 2 hours until they are tender. Pour reserved cup of sauce over cooked ribs and broil for 5 minutes on high heat until bubbly. Serve warm.
* Please note: Any kind of meat ribs have use for this recipe. This version was made using pork.