The whiskey adds a rich smokiness to the glaze. If you don’t want to use alcohol, replace the whiskey with apple juice and double the amount of Dijon mustard and smoked paprika – an innocent honey-and-mustard sauce!
1 Stir the vinegar, water, bay leaves, sugar, onion and braai salt together in a pot in which the ribs (curled up or cut into pieces) fit snugly until the sugar and salt have dissolved. Add the meat and bring to the boil; then reduce the heat and simmer with the lid tightly closed for about 1 hour. If I have enough time, I let the meat cool in the cooking liquid for another hour, as the residual heat softens the ribs even more.
2 Preheat the oven to 200°C. Carefully remove the ribs from the cooking liquid and place them flat, with the bones facing upwards, in a deep ovenproof dish. Beat the glaze ingredients together and pour over the ribs. Bake for 15 minutes.