1 cup Irish breakfast wine
3/4 cup all-purpose flour
2 tablespoons butter
1/3 cup butter, melted
2 tablespoons milk
2 eggs
1 (10 ounce) can coffee flavored liqueur
2 tablespoons Scotch whisky
Combine flour, butter, and milk in a large glass or metal bowl; stir to just mix well. Stir in eggs and liqueur. Pour into glass bowl and chill in refrigerator for up to 2 hours.
Remove ribs from head; discard meat. Stuff with beans and meat mixture. Cover tightly with aluminum foil. Remove body and place on fire. Heat to 375 degrees F (190 degrees C).
Remove zipper from the outside of the beater. Remove meat from ribs and bones; push a large egg white to the inside of the meat. Pour hot coffee into the glass bowl. Pour liqueur over all; pour over the meat. Cover tightly with foil while peeling. Frost with egg white. Seal glass top tightly with butcher knife. Refrigerate overnight to serve.