Tennessee whiskey ribs with potato salad

By: Paul Bloxham From: Market Kitchen

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This recipe is classed as easy

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Prep time:
30 mins, plus 1 hr marinating
Cook time:
1 hr
Serves:
4

Paul Bloxham's sensational combination of sticky ribs, whiskey sauce and spicy salad make this dish an absolute stunner

Ingredients

For the potato salad

For the ribs

For the whiskey sauce

  • 2 tbsp vegetable oil
  • 1 Onion, finely chopped
  • 150ml Balsamic vinegar
  • 1 x 400g tinned chopped tomatoes
  • 3 tbsp molasses
  • 3 sprigs Thyme
  • 1/2 tsp freshly ground white pepper
  • 100ml whiskey
  • 100 ml veal jus,

     

  • 4-5 sprigs tarragon, chopped
  • 30g Butter
  • fine sea salt and freshly ground black pepper
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Method

1. For the marinade, put the ale, sugar, thyme, lemon, garlic salt and bay leaf in a saucepan and simmer for 5 minutes. Cool, before pouring this marinade over the ribs. Leave to marinate for at least 1 hour.

2. Preheat the oven to 200C/gas 6. Tip the ribs along with any juices into a roasting tin. Cook in the oven for 40 minutes, or until the ribs are tender.

3. For the sauce, heat the oil in a saucepan, add the onion and fry until soft, but not coloured.

4. Add the balsamic vinegar and cook down until reduced to a thick syrup. This should take about 10 minutes.

5. Tip in the remaining sauce ingredients and simmer for 10 minutes. Strain the sauce through a fine sieve and stir in the tarragon and butter.

6. For the potato salad, mix all of the ingredients together and season to taste.

7. Lay the ribs on a plate, finish with the whiskey sauce, add a generous helping of potato salad and serve.

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