Bunratty Castle Pork Ribs with Honey-Whiskey Sauce
5 pounds pork spareribs
1 tablespoon vegetable oil
1 onion, peeled and sliced
1 garlic clove, minced
1/4 cup honey
1 cup Irish whiskey
1 teaspoon Worcestershire sauce
2 tablespoons tomato ketchup
Juice of 1 lemon
4 cups homemade chicken stock or canned low-salt chicken broth
1/2 cup demi-glace or concentrated chicken broth
Put the ribs in a large pot or Dutch oven and cover with cold water.
Bring to a boil, then cover and reduce heat to simmer. Cook until
fork tender, about 1 hour, skimming the water occasionally to remove
Transfer ribs to a large baking pan. Heat oven to 350 degrees F.
To make the sauce: In a medium saucepan over medium heat, heat the
oil and cook the onion and garlic until soft, about 3 minutes. Stir
in all the remaining ingredients except the demi-glace or concentrated
chicken broth and bring to a boil. Cook until the sauce reduces
by half, 10 to 15 minutes.
Stir in the demi-glace. Pour half the sauce over the ribs and bake,
turning once, until the ribs begin to brown, 30-40 minutes.
Slice the meat into 4 or more ribs per person and serve with remaining