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1. Irish Apple Cake

2. Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

3. White Soda Bread

Book Description

Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the world—and one to be enjoyed by all who love Ireland.

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The Irish Heritage Cookbook

Authors: Margaret M. Johnson

Date: January 1999

ISBN: 0811819922

Publisher: Chronicle Books

Paperback

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You'll never be able to duplicate the entertainment from the Shannon Heritage castle feasts (at Bunratty, Knappogue, and Dunguaire), but you can recall your visit with these pork spareribs featured on the Bunratty menu.

Serves 4 to 6 as a first course

• 5 pounds pork spareribs

• Honey-Whiskey Sauce:

• 1 tablespoon vegetable oil

• 1 onion, peeled and sliced

• 1 garlic clove, minced

• 1/4 cup honey

• 1 cup Irish whiskey

• 1 teaspoon Worcestershire sauce

• 2 tablespoons tomato ketchup

• Juice of 1 lemon

• 4 cups homemade chicken stock or canned low-salt chicken broth

• 1/2 cup demi-glace or concentrated chicken broth

1. Put the ribs in a large pot or Dutch oven and cover with cold water. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the foam. Transfer to a large baking pan.

2. Preheat oven to 350 degrees F.

3. To make the sauce: In a medium saucepan over medium heat, heat the oil and cook the onion and garlic until soft, about 3 minutes.

4. Stir in all the remaining ingredients except the demi-glace or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 mintues.

5. Stir in the demi-glace. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30-40 minutes.

6. Slice the meat into 4 or more ribs per person and serve with remaining sauce.

More From This Book:

1. Irish Apple Cake

2. Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

3. White Soda Bread

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