https://www.lifestylefood.com.au/recipes/3323/tennessee-whisky-ribs-with-potato-salad

LifestyleFOOD.com.au

Southern American ribs are the best. But you'll need a hungry brood to polish off this feast. The potato salad is out of this world.

Ingredients

  • Ribs

  • 2 racks of short ribs (beef) approx 2 kg

  • 1 bottle of real ale

  • 3 tbsp of Demerara sugar

  • 2 sprigs fresh thyme

  • juice of 1 lemon

  • 4 crushed garlic cloves

  • 1 tbsp salt

  • 1 bay leaf

  • Whisky sauce

  • 2 tbsp of vegetable oil

  • 1 onion finely chopped

  • 150 ml balsamic vinegar

  • 1 tin of chopped tomatoes

  • 3 tbsp Demerara sugar

  • 3 sprigs fresh thyme

  • 100ml whiskey

  • 100ml veal jus or beef stock

  • Butter, salt, pepper and tarragon to taste

  • Potato salad

  • 500g washed and cooked jersey royal potatoes

  • 4 sticks of celery

  • 2 tbsp of salted capers, washed

  • 3 tbsp of mayonnaise

  • 1 hard-boiled goose egg, grated

  • 1 tbsp of chopped chives

  • 2 green chillies, finely chopped

  • zest and juice of ½ lemon

Method

  • 1.

    Place all of the ribs ingredients in a saucepan and simmer for 5 minutes. Cool and pour over ribs and leave to marinade for at least 1 hour. Roast the ribs in a preheated oven at 200 degrees Celsius for 40 minutes or until fork tender.

  • 2.

    Meanwhile, heat a saucepan with the cooking oil, add the onion and sauté until translucent. Add balsamic vinegar and cook until reduced to a thick syrup. Add the remaining sauce ingredients and simmer for 10 minutes. Pass through a sieve and finish with the tarragon and chopped butter.

  • 3.

    To make the potato salad, mix all of the ingredients together and season to taste.

  • 4.

    To serve, lay the ribs on a plate, finish with the whiskey sauce and add a huge helping of potato salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1125kj
  • Fat Total 75g
  • Saturated Fat 26g
  • Protein 32g
  • Carbohydrate 58g
  • Sugar 25g
  • Sodium 1606mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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