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Sticky Irish-whiskey short ribs
Sticky Irish-whiskey short ribs
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Tender beef short ribs slow-roasted in Irish whiskey, muscovado sugar, and malt vinegar for a sticky, sweet flavor explosion.
Ingredients:
  • 2kg beef short ribs
  • 330g muscovado sugar
  • 6 garlic cloves, finely chopped
  • 48.80 gm Worcestershire sauce
  • 60ml hp sauce
  • 125ml whisky
  • 125ml malt vinegar
  • 4 thyme sprigs, leaves picked
  • 3 star anise
Instructions:
  • Preheat your oven to 160C.
  • Lay the ribs in a snug-fitting roasting pan. Season them.
  • Combine the sugar, garlic, sauces, whiskey, vinegar, thyme, and star anise in a bowl and whisk until well mixed.
  • Pour the delicious sauce over the succulent ribs, then tightly cover them with foil to lock in all the flavors.
  • Roast ribs covered for 1.5 hours, then uncover and continue cooking, basting regularly, for another 1.5 hours until the meat is tender and easily pulls away from the bone. Place ribs on a plate and lightly cover with foil to retain warmth.
  • Place the roasting pan over medium heat and stir the cooking juices until they thicken into a syrupy sauce. Drizzle the sauce over the ribs before serving.

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