Irish whiskey short ribs
2kg beef short ribs
330g muscovado or dark brown sugar
6 garlic cloves, finely chopped
2 tbs worcestershire sauce
60ml hp sauce
125ml irish whiskey
125ml malt vinegar
4 thyme sprigs, leaves picked
3 star anise
Preheat oven to 160˚c/320˚f.
Place the ribs in a roasting pan just large enough to fit them snugly. Season.
Whisk the sugar, garlic, sauces, whiskey, vinegar, thyme and star anise in a bowl. Pour over the ribs, then cover with foil.
Roast ribs for 1.5 hours, then remove foil and cook, basting frequently, for a further 1.5 Hours or until meat is tender and falling off the bone.
Transfer ribs to a plate and cover loosely with foil to keep warm.
Place the roasting pan over medium heat and stir the cooking juices until they are reduced and syrupy.
Pour sauce over ribs to serve.