for 4 people

Spare ribs

2 litre	water
1 tbsp	sugar
½ tbsp	black peppercorns
1 ½ kg	Spareribs
1	onion, cut in half

Marinade

1 dl	whisky (e.g. Caol lla 12 Year Old Single Malt Whisky)
2 tbsp	soy sauce
1 tbsp	tomato puree
½ tbsp	ground cane sugar
1 tsp	smoked paprika

Cherry tomatoes

500 g	vine-ripened cherry tomatoes
1 tbsp	olive oil
2 tbsp	whisky (e.g. Caol lla 12 Year Old Single Malt Whisky)
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

2 tbsp

olive oil

How it's done

Spare ribs

Bring the water to the boil in a large, wide pan or roaster. Add the sugar and pepper. Reduce the heat, add the spare ribs with the onion, cover and simmer over a low heat for approx. 75 mins. Remove, pat dry.

Marinade

Pour the whisky into a small bowl along with all the other ingredients up to and including the paprika, mix and set aside.

Cherry tomatoes

Place the tomatoes in the grill tray along with all the other ingredients up to and including the pepper, mix, cover the grill tray.

Charcoal/gas/electric grill

Brush the spare ribs with oil. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 7 mins. on each side. Grill the tomatoes alongside at the same time. Remove the spare ribs from the grill, brush with half of the reserved marinade, return to the grill and cook with the lid up for approx. 2 mins. on each side. Remove the tomatoes and spare ribs from the grill. Brush the spare ribs with the remainder of the marinade.

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