Port Charlotte Peated Whisky BBQ Ribs

The peatiness from the whisky adds a real depth of smokey flavour to your BBQ sauce. You could try this recipe with any peated whisky but I think Port Charlotte works particularly well because it’s got a much less medicinal flavour than other Islay whiskies.

Ingredients

  • Pork ribs
  • A beef stock cube
  • 50ml Port Charlotte heavily peated single malt
  • A teaspoon of chipotle chilli flakes
  • A big squirt of tomato ketchup
  • A wee squirt of honey
  • 250ml apple cider vinegar
  • 100g brown sugar
  • A splash of Worcestershire sauce
  • A splash of soy sauce
  • A teaspoon of smoked paprika
  • A sprinkle of garlic powder

Ribs

Drizzle olive oil over the ribs then rub in smoked paprika. Add the ribs to a roasting tray along with a large splash of water – it should be enough to just cover the bottom of the tray – and a beef stock cube. Cover with foil and roast in the oven for three hours at gas mark 3 (140°C). Remove and brush on a liberal amout of BBQ sauce. Return to the oven without foil for 30 mins.

BBQ Sauce

Heat the chipotle chilli flakes in a pan then add the peated whisky. Allow to simmer for a minute to burn off the alcohol. Add the rest of the ingredients and simmer until the sauce reduces and becomes sticky which should be around about 20-30 mins. Once the ribs have cooked, stir in a couple of tablespoons of the juices from the bottom of the roasting tin into the sauce.

To Serve

Pour more of the sauce over the ribs to serve. I recommend some paprika and garlic chips and coleslaw on the side

Schöfferhofer Grapefruit and Cardamom Rice Recipe

Schöfferhofer Grapefruit is a wheat beer/grapefruit mix. At 2.5% it’s definitely a sessionable drink, and could not be more perfect on a super hot, sunny day. I must admit I’ve been a bit sceptical about this as I thought it would just taste like a grapefruit version of a Smirnoff ice but it’s actually lovely. It doesn’t taste much of beer, but as a juice, I’d happily drink this instead of my usual orange any day.

🕳 Schofferhoffer grapefruit beer
🕳 Water
🕳 Basmati rice
🕳 Cardamom pods
🕳 Coconut oil

The Schofferhofer and cardamom really lift the rice and add a lovely citrussy, fragrant element. Perfect for serving with lighter curries.

Rinse the rice then add a teaspoon of coconut oil – I always add a tiny amount of oil to rice as I find it helps to prevent the rice from clumping. Crush your cardamom pods and add them in. Then add equal amounts of Schofferhofer and boiling water. Cook as you normally would and serve.