Recipe: bunratty castle pork ribs with honey-whiskey sauce

Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

5 pounds pork spareribs

Honey-Whiskey Sauce
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-glacé 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 the foam.

Transfer ribs to a large baking pan. Preheat 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-glacé or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 minutes.

Stir in the demi-glacé. 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 sauce.

Serves 4 to 6 as a first course