Recipe: Alcohol-free whisky infused pork ribs with chilli and lime glaze

Paul and Lisette | January 2024 | 5 minutes

Try cooking something different this week with the last of his four brilliant recipes gathered from the travels of our Community Champion, Paul, and his business partner Lisette.


Small rack pork ribs
200ml of non-alcoholic whisky. (Available in some supermarkets and from many online sellers)
1 red chilli, finely sliced
½ a lime, juiced
1tbs of dark syrup
Salad for decoration
Salt and pepper, to taste


  1. In a lidded container soak the pork ribs overnight or for at least four to six hours in the fridge along with the non-alcoholic whisky and half of the sliced chilli (seeds left in or out, depending on your like for spice) and the juice of half a lime.
  2. Pre-heat your oven (fan oven) to 180C.
  3. Remove your ribs from the fridge and let them come to room temperature for about 15 minutes.
  4. Place your ribs on a baking tray and add your dark syrup to the marinade that remains in your container and brush liberally over the ribs. Cover with foil and bake in the oven for 20 minutes. This helps steam the meat making it moist and tender.
  5. Remove the foil and spoon the marinade over the ribs and cook uncovered for another ten minutes until the pork is thoroughly cooked.
  6. Cover and rest on a warm plate for 15 minutes then serve with your salad, wedge of lime and a sprinkle of the remaining sliced chilli. Rice or American style fries will go equally well with this.