Baby back pork ribs cooked slowly in whiskey, cola, red chilli paste and aromatic spices
Put the coke,water, palm sugar, curry paste and soy sauce into a pan large enough to fit the ribs and put in to boil.
Bruise the lemongrass with the back of a knife, slice the ginger into thin strips, add these to the pan.
Cut the ribs into four pieces and add to the pan, cover with a lid and simmer for 90 minutes or until tender and easy to pull the meat from the bones.
Pre heat the oven to 190'
Remove the ribs from the sauce and place on a baking tray. Put into the oven for 10 minutes to crisp up.
Add the white pepper and whiskey to the remaining cooking sauce and boil down to a thick syrup. Using a pastry brush keep glazing the ribs in the oven while they crisp up.
Pick the coriander leaves.
Serve the ribs with a pot of the remaining sauce on the side and the coriander leaves over the top.
«These sticky ribs are even better if marinated in the sauce overnight before cooking.»