Ingredients
- 20 chicken drumsticks
- 2 litres Milk
- 3 litres Water
- 750 ml Barker’s Professional Jamaican Jerk Hot & Spicy Sauce
Method
- In a saucepan, bring the salt and water to the boil and simmer for 3 minutes. Whisk in the rice syrup and cool. Once cooled, add the pork ribs to the brine overnight.
- With the BBQ preheated and on a low to medium heat, add the drained ribs. Grill, turning regularly for an hour until charred evenly
- In a liquidiser, place the spring onion, coriander and bourbon. Blend to a paste
- Add the Barker's Professional Brewer's BBQ Sauce and blitz to combine. Set aside.
- Place the ribs into a smoker. Once smoke starts to billow out, slather the ribs with the sauce and continue to smoke cook until oozy.
- Take from the smoker and rest for 10 minutes.
- Cut into individual ribs and serve coated with more sauce.
- Garnish with coriander and spring onion.
