Peat smoke drifting over a tray of sticky, caramelized ribs is the signature of Sauce Martin’s Big Peat Whisky barbecue sauce, a generous, well-balanced tomato recipe with a secret spice blend and a Scotch infusion.
Serves 4 · 20 min + 2 h 30 min cooking
- Rub 3 lb (1.4 kg) of pork spareribs with salt, pepper and 1 tsp of smoked paprika.
- Wrap them tightly in foil and bake at 300°F (150°C) for 2 hours, until tender.
- Unwrap the ribs, brush them generously with Big Peat Whisky barbecue sauce and raise the oven to 425°F (220°C).
- Bake for 20 to 25 minutes more, brushing on more sauce twice, until sticky and caramelized.
- Cut between the bones and serve with extra sauce on the side.
The star of this recipe: Big Peat Whisky Barbecue Sauce, by Sauce Martin.
