Vodka and Honey Braised Ribs
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 2-3
  • 500 g baby back ribs or individual pork ribs
  • 1.5 l chicken or beef stock
  • 4 tablespoon honey
  • 3 tablespoon vodka
  • 3 tablespoon soy sauce
  • 2 tablespoon red wine vinegar
  • 1 teaspoon mustard
  • 1 teaspoon tomato ketchup
  1. Pre-heat your oven to 190 degrees celsius/375 degrees farenheit. Place the ribs in a sauce pan big enough to fit the rack or all the ribs. Make up 1.5 litres of hot chicken or beef stock and pour over the ribs. Place the pan with the ribs on the hob/stove top and very gently simmer (don't boil) the ribs in the stock for 30 minutes.
  2. While the ribs are simmering in the stock, make the honey vodka sauce by puttin the rest of the ingredients into a bowl or jug and whisking together well.
  3. After 30 minutes, carefully lift the ribs out of the stock and put them into a baking tray or tin. Pour the vodka honey sauce over the ribs and cover the tin with tin/aluminium foil. You can strain the stock and use it to make soup later.
  4. Place the covered ribs into the pre-heated oven and bake for 30 minutes. After thirty minutes, take the ribs out of the oven and put the tin foil to one side. Carefully baste the ribs/spoon the sauce over the ribs. Put the ribs back in the oven, uncovered, for a further 15 minutes to get some colour. Keep an eye on the sauce to make sure it doesn't burn. If it looks to be burning, turn down the oven temperature.
  5. Take the ribs out of the oven. Cover the tin again with the tin foil and leave them to stand for at least 15 minutes before you serve. If you have used a rack of ribs, carefully cut or separate the ribs to serve.
Recipe by Ren Behan - Author Wild Honey and Rye at