2tablespoonsScotch whisky(heck, make it 4 tablespoons)**
ground pepper, to taste
1teaspoonchile sauce(ie. Sriracha) or 1/2 Tb red chili flakes, optional
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
Ginger and Scotch Pork Ribs - https://gingerandscotch.com/blog/2011/05/04/ginger-scotch-pork-ribs/