Spare Ribs with Honey and Whiskey recipe
Indulge your taste buds in a symphony of flavors with our tantalizing Spare Ribs with Honey and Whiskey recipe. This culinary masterpiece combines the rich and savory essence of succulent spare ribs with the sweet notes of honey, all elevated by a hint of smoky whiskey. Prepare to embark on a culinary journey that will leave your senses delighted and your guests craving more. Perfect for a cozy dinner at home or a festive gathering, these ribs are bound to become a favorite in your repertoire. Get ready to savor the perfect balance of sweetness and warmth in every juicy, fall-off-the-bone bite. Let's dive into the magic of this delectable dish!
Ingredients
- 1200 gr. pork chops
- 70 ml light soy sauce
- 75 ml whiskey or sake or dry sherry
- 3 cloves garlic finely chopped
- 50 gr. fresh coriander
- 60 gr. honey
- Pepper
Instructions
- You put the ingredients in a bowl and stir well.
- Leave the chops in the marinade for 3 hours.
- Preheat oven to 200 degrees. Bazete chops in the pan on the grill and cook on grill for 8-10 minutes on each side, katavrechontas occasionally with some of the marinade.
Video
Notes
Combine it with the foil baked or fried potatoes.
The right cutlet always eaten by hand. It should be clear that the first real finger food in history was a tsiknismeno and juicy piece of meat with bone and fat in the crisp edge.
The right cutlet always eaten by hand. It should be clear that the first real finger food in history was a tsiknismeno and juicy piece of meat with bone and fat in the crisp edge.