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Jack Daniel’s beef ribs
1 small onion chopped
2.5 cup Jack Daniel’s whiskey
2 cups of tomato sauce
1/4 cup vinegar
2 tablespoons tomato paste
1/4 cup worcestershire sauce
1/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 cloves of garlic.
2 kilograms ribs.
In a heavy based pot cook onions and garlic for 10 minutes.
Then add to the onions everything except the ribs and simmer for a further 10 minutes. Remove from heat and allow to cool about 15 minutes.
Then stick blend till smooth and thickish. Remove the back membrane from the ribs and cut into 2 or 3 ribs.
Place the ribs and marinade into a large zip lock plastic bag.
Jiggle it till all ribs are well coated and place in the fridge over night. I use a large foil roasting pan.
Place ribs in roasting pan and cover with some foil, and put in the oven at 150 degrees and cook covered for 3 hours.
Take ribs out the oven and baste with marinade every 15 minutes and cook uncovered for 30 minutes then turn the ribs and baste and cook for the last 30 minutes.
Meat should fall off the bones and is super moist and delicious.
6 medium potatoes
1/4 cup cream
25 grams butter
1/2 cup grated cheese
Salt and Pepper to taste.
Boil potatoes until softish but slightly firm.
Drain potatoes and slice in half.
Take a teaspoon and scoop the flesh out of its jacket careful not to break the skin.
Place the flesh into a microwave dish together with the butter and cream and salt and pepper. Microwave for 2 minutes on high.
Remove and mash the flesh. Mix in the cheese and mix till smooth.
Now place the potato skins in an oven proof dish and fill with the mash when all filled place in oven to heat through for 10 minutes and serve with my ribs recipe. Enjoy
Prepared, tried and tested by: Sadsac Sadsac