I have made ribs many times before but these Ginger and Scotch Pork Ribs were THE BEST EVER!
Normally I roast them, uncovered, at 350 F (177 C) for 60 minutes, turning and basting once. But this time, I turned the heat down to 300 F (150 C), covered and steamed them for 1 hour, then basted and broiled for 5 minutes per side. What a difference the final broiling does to caramelize the ribs for extra flavor. They were so tender and gooey, and just gorgeous!
Some friends generously donated a bottle of blended Scotch whiskey for this recipe so I can stop using my husband’s single malt whisky that he likes to save for special occasions.
I served the ribs with a side of Ginger and Scotch Cabbage.
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Ginger and Scotch Pork RibsPrint
- 1 kg (2.2 lbs) pork ribs
- 2 tablespoons fresh ginger , minced
- 2 tablespoons garlic , minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce*
- 2 tablespoons Scotch whisky (heck, make it 4 tablespoons)**
- ground pepper , to taste
- 1 teaspoon chile sauce (ie. Sriracha) or 1/2 Tb red chili flakes, optional
- 1 cup water
- Mix all the ingredients together in a shallow bowl or resealable plastic bag, adding the ribs last. Marinade ribs in the fridge for a few hours but better overnight, turning the ribs or bag once or twice.
- Preheat oven to 300 F (150 C). Remove ribs from marinade (do not discard!) and arrange on a roasting rack that has been placed in a roasting pan. Pour the steaming liquid into the roasting pan and cover pan with tin foil. Roast ribs for 1 hour.
- For the basting liquid: Pour reserved marinade in a saucepan. When the ribs have finished roasting, pour the liquid that has collected in the bottom of the roasting pan into a cup or fat separator. Pour out and discard the fat layer and then pour the remaining liquid into the saucepan with the reserved marinade. Heat on medium and reduce until thickened and gooey. If it becomes too dry and starts to burn, add a bit of water.
- You can baste the ribs while still on the rack or i prefer to throw the ribs into the saucepan and spoon marinade all over the ribs. Place ribs back onto roasting rack and broil (or use an outdoor grill if you have one) for 5 minutes, flip and broil another 5 minutes. Serve immediately.
*Hoisin sauce can be found in most regular supermarkets in the Asian foods section but if you cannot find any, substitute with 2 tablespoons of sugar.
**For nonalcoholic version, can substitute with water, chicken or vegetable stock
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Recipe for Ginger and Scotch Cabbage
1/2 head of cabbage, sliced
1 tablespoon butter
1 clove garlic, minced
1 piece of ginger the same size as garlic clove, minced
1/2 medium onion, sliced
2 tablespoons cider vinegar
1/2 cup Scotch whisky**
salt and pepper, to taste
1 teaspoon sugar, optional
Serves 2 as a side dish.
Melt butter in a saute pan over medium heat. Add garlic, ginger, and onions and saute for 3-5 minutes until the onions are soft. Add cabbage, whisky, cider vinegar and mix well. Cover, lower heat and simmer for 25-30 minutes or until cabbage is cooked to desired softness. Taste at end of cooking and if cabbage tastes bitter, add the optional sugar.
**for nonalcoholic version, can substitute with water, chicken or vegetable stock