220ml (a bottle) Jack Daniel’s® Hot Pepper Steak Sauce
1.5kg baby back pork ribs, silver skin removed
Honey – half a jar
1 red chilli
4 spring onions
Put the rack of ribs into a zip-lock type plastic food bag and add the full bottle of Jack Daniel’s® Hot Pepper Steak Sauce – massage fully into the coat of the meat. Seal and leave for 12 to 24 hours in the fridge, turning occasionally.
Pre-heat the oven at 400°F/200ºC/Gas Mark 6 for 10 minutes.
Remove the marinated pork ribs and place on a roasting tray in the centre of the oven, making sure that you cover the tray tightly with aluminium foil, and cook for 30mins.
Reduce the heat to 300°F/150C/Gas Mark 2 and roast the ribs for a further 1 ½ hours until meat is tender.
Remove the foil and baste the ribs with the excess Jack Daniel’s® Hot Pepper Steak Sauce and a tablespoon of honey to each side of the ribs, making sure that you spread the mixture evenly.
Cook at 400°F/200ºC/Gas Mark 6 in the oven for a further 20 minutes, until the meat is sticky and coming off the bone but not burning. Alternatively finish the ribs off on a griddle or outdoor BBQ for 15 minutes.
Once the ribs are cooked place on a cutting board and allow to rest for 10 minutes covered with foil to retain the heat. Using a sharp knife, carefully slice between the ribs to separate into individual ribs.
Create an extra dipping sauce by adding a large splash of Jack Daniel’s® Hot Pepper Steak Sauce and honey to the roasting tray. Gently heat over the hob to reduce the consistency whilst stirring regularly and then pour the sauce into dunking bowls.
Arrange ribs on a serving platter and serve with your choice of garlic bread or corn bread to dunk into the sauce.
Serve with shredded spring onion, cucumber and finely sliced red chilli.