Douglas Laing 的 Big Peat 採用了四間艾雷島酒廠（Ardbeg， Bowmore， Caol ila，Port Ellen）融合而成的威士忌，他的煙燻及泥煤味道跟豬肋骨非常搭配，今天就同大家分享一個簡單的焗豬肋骨菜式。希望大家能夠發掘更多威士忌的樂趣。

材料：
豬肋骨 500g
Paprika 小量
黑椒碎 適量
鹽 適量

醬汁：
洋蔥碎 適量
蒜蓉 4-5粒
韓國醃肉醬 150g
Buffalo Tabasco 15g
蜜糖 40g
Big peat Whisky 40g

作法:
1. 將豬肋骨清洗乾淨，抹乾水份，並在骨與骨中間切斷筋膜，主要令豬肋骨更入味。
2. 用適量鹽，黑椒，Paprika塗滿豬肋骨兩面。
3. 準備醬汁，將醬汁材料預先調好，在豬肋骨兩面均勻地塗上並醃製2小時。
4. 預熱焗爐180度，放入豬肋骨焗20分鐘，每10分鐘將剩餘的醬汁塗上豬肋骨表面。
5. 最後將爐溫調高到220度焗10分鐘。

This time, we use the Big Peat Whisky from the Douglas Laing Remarkable Regional Malt Series to cook this delectable pork rib. Big Peat is blended from four whiskies from different Islay distilleries (Ardbeg, Bowmore, Caol ila, Port Ellen). It is smoky and peaty, and goes well with pork ribs. I'm sharing a simple baked pork rib recipe with you today, and hope you can discover some culinary fun with whisky.

Material:
Pork Ribs 500g
Paprika small amount
Minced black pepper
Appropriate amount of salt

Sauce:
Finely chopped onion
4-5 minced garlic
Korean Marinade Sauce 150g
Buffalo Tabasco 15g
Honey 40g
Big peat Whisky 40g

Steps:
1. Clean the pork ribs, wipe dry, and cut the fascia between the bones to make the pork ribs more flavorful.
2. Coat both sides of the pork ribs with appropriate amount of salt, black pepper and Paprika.
3. Prepare the sauce and spread evenly on both sides of the pork ribs and marinate for 2 hours.
4. Preheat the oven at 180°C, put in the pork ribs and bake for 20 minutes. Spread the remaining sauce on the pork ribs every 10 minutes.
5. Finally, increase the oven temperature to 220 degrees and bake for 10 minutes.

By Librarian Ricky