Bourbon Ginger-Glazed Sticky Ribs
1 pint of whiskey
1 pint water or stock
4 ounces ginger, cut in big slices
½ cup soy sauce
½ cup rice wine vinegar
2 cups light brown sugar
1 rack of spare ribs, about 4 pounds, silver skin removed and fat trimmed
Day 1
Mix all the wet ingredients together and set aside the liquid for a moment.
Heat the oven to 325 degrees.
Put ribs in deep cooking vessel like a Dutch oven or Pyrex dish. Pour in the liquid over the ribs.
Get a piece of parchment paper large enough to cover the ribs and line the slides about two inches. Put it on top of the ribs and push the parchment down to seal in the ribs. Put two pieces of aluminum foil over the dish to seal it further. Put the shiny side down. It traps the heat in better.
Cook the ribs for two hours at 325 degrees.
Remove from oven and let them rest for two more hours, or until you can handle them. Take them out of the liquid. Wrap them well in aluminum foil. Reserve the liquid. Refrigerate both over night.
Day 2
Heat the oven to 400 degrees.
Heat up the liquid in a saucepan on the stove. Let it simmer to reduce and thicken.
Cut the ribs off the rack and return them to the baking pan. Cover the ribs with the sauce.
Finish in the oven for 15 minutes until warm.
Makes 4 servings
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