St. Patrick’s Day Dinner

  • Bunratty Castle Pork Ribs in Honey-Whiskey Sauce
  • Red Cabbage Braised in Mead
  • Irish Soda Bread



    • Bunratty Castle Pork Ribs in Honey-Whiskey Sauce



    5 lbs pork spareribs

    Honey-Whiskey Sauce

    1 Tbs vegetable oil
    1 onion, peeled and sliced
    1 garlic clove, minced
    ¼ cup honey
    1 cup Irish whiskey
    1 tsp Worcestershire sauce
    2 Tbs tomato ketchup
    Juice of 1 lemon
    4 cups homemade chicken stock or canned low-salt chicken broth
    ½ cup demi-glace or concentrated chicken broth


    Put the ribs in a large pot and cover with cold water. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the foam. Transfer to a large baking pan. Preheat oven to 350 degrees.

    To make the sauce: In a medium saucepan over medium heat, heat the oil and cook the onion and garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the demi-glace or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 minutes. Stir in the demi-glace. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30 to 40 minutes. Slice the meat into 4 or more ribs per person and serve with remaining sauce. Serves 4-6 as a main dish.




    Red Cabbage Braised in Mead



    The distinctive flavor and color of red cabbage teams up with the tang of apples and cranberries in this one-pot dish. The addition of mead, the honey beverage favored by the ancient high chiefs of Ireland (and me), adds a touch of sweetness, which is delicious with all cuts of pork.

    Red Cabbage Braised in Mead

    1 large head red cabbage, cored and shredded
    2 onions, chopped
    3 cups fresh or frozen cranberries
    1 Granny Smith apple, peeled, cored, and sliced
    1 ¼ cups homemade chicken stock or canned low-salt chicken broth
    ½ cup mead
    ¼ cup raspberry vinegar
    ¾ cup firmly packed brown sugar

    In a large saucepan, combine all the ingredients and bring to a boil. Cover, reduce heat to low, and cook, stirring frequently, until cabbage is tender, 45 to 60 minutes. Serves 10 to 12 as a side dish. Can use Craisins in lieu of cranberries, dish will be slightly sweeter.


    Irish Soda Bread

    4 cups all-purpose flour
    ¼ cup sugar
    1 tsp baking soda
    2 tsp baking powder
    1 tsp slat
    2 large eggs
    1 ¼ cups buttermilk
    ¼ cup corn oil
    2 tsp caraway seeds
    1 cup golden raisins
    1 Tbs milk


    Preheat the oven to 350 degrees F. Lightly grease a baking sheet or line it with parchment paper.

    In a large bowl, stir the flour, sugar, baking soda, baking powder, and salt together. In a separate bowl, beat the eggs, buttermilk, and oil together. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Add the caraway seeds and raisins. Stir until a soft dough has formed. Shape the dough into a large ball on a lightly floured board (flour your hands if necessary for easier handling). With a sharp knife, make a cross on the top. Place on the prepared pan. Brush the top with the milk. Bake in the center of the oven until golden brown, 30-40 minutes. Makes 1 loaf



    All recipes courtesy of The Irish Heritage Cookbook.