Pork Ribs in Honey Whisky Sauce

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“Some day you’ll eat a pork chop, Joey, and then God help all women.”
Mrs Patrick Campbell, actress, to George Bernard Shaw, a vegetarian.

I have spent years looking for the perfect coating for pork ribs and finally, I have the perfect recipe. The mixture of the honey and whisky is the key.

Pork Ribs in Honey Whisky Sauce

Serves 8
910g (2 lbs) pork spare ribs * 90ml (3 floz) bourbon whiskey * 1 tbsp tomato purée * 1 tsp soy sauce * ½ tsp Tabasco sauce * 15ml (½oz) light muscavado sugar * 2 tbsp honey * 30ml (1oz) plain flour * salt & freshly ground black pepper

Combine the whiskey, tomato purée, soy sauce, Tabasco sauce, sugar and honey in a bowl and mix really well. Put the flour into a bowl and season with salt and pepper. Then toss the pork ribs into the flour. Take each rib and completely cover in the sauce. Either cook on the barbecue or grill under a medium-heat until cooked, turning occasionally. Serve.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.


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