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