- Summer menu -
Main Course

• 1 cup Ketchup
• 1/2 cup White vinegar
• 1/4 cup Molasses
• 1/4 cup Brown Sugar
• 1/2cup Red Currant Jelly
• 2 tablespoons Soy Sauce
• 2 Garlic Cloves, crushed
• 1 teaspoon Dijon Mustard
• 1/4 cup Whiskey
• 1 tablespoon Pickling Spice Mix
• 3 pounds Pork Baby Back Ribs, cut into sections

1. Mix all the ingredients together in a large pot and bring to a boil
2. Reduce the heat and simmer for 10 minutes
3. Add the spareribs and simmer covered for 40 minutes
4. Remove the ribs from the pot and bake in the oven uncovered for 20 minutes*
5. Boil the remaining sauce and brush the ribs with it before serving them

• 4 6oz Salmon Fillets, skinned
• 2 tablespoons Whiskey (plus a little extra from brushing the salmon with)
• 11/2 tablespoons Grainy Mustard
• 3 tablespoons Chives, chopped
• 1 tablespoon Parsley, finely chopped
• 11/2 teaspoons Lemon Juice
• 3 tablespoons Melted Butter
• Salt & Freshly Ground Pepper

1. Brush the Salmon with a little of the whiskey
2. Mix the rest of the ingredients together and spoon over the salmon
3. Grill on the barbecue for 5 - 7 minutes

Scotch Marinade for Beef or Chicken

1. Mix all the ingredients together and use a marinade chicken or beef.

Margarita salmon

1. Marinate the salmon for 30 minutes in the margarita mixture
2. Grill on the barbecue for 5- 7 minutes

Pepper Vodka Shrimp

1. Marinate the shrimp in the vodka mixture for no more than 30 minutes.

2. Barbecue until just pink