As with many off my other cook books I pencilled in this recipe a while ago, but only got round to making this after reading Maya Angelou's "I know why the caged bird sings" and suddenly wanted to try foods from the "deep south". I believe the bourbon glazed ribs and cornbread is a meal that is from the "deep south" the Bourbon originates from Kentucky and cornbread is a bread commonly eaten within African American households.
The combination of the bourbon and musavodo sugar is my favourite sticky ribs recipe so far, and I think the marinade would work well with chicken thighs. Here is how my ribs and cornbread turned out:
|Bourbon glazed ribs, corn bread and salad|
I first started preparing the ribs in the morning as I am a firm believer of seasoning and marinading, so started with marinading the ribs in an oven dish. I left the ribs to marinade for 6 hours, although the recipe states it is best to marinade overnight (unfortunately I was pressed for time the night before).
|Ribs pre baking|
An hour and a half before I wanted to eat my ribs and cornbread I started making the corn bread. This was super easy, I placed all the ingredients into my food processor and mixed away.
|Cornbread ready to be baked|
Recipe for bourbon-glazed ribs and corn bread to serve 8
24 pork spare ribs
100g dark muscovado sugar
2 x 15ml tablespoon soy sauuce
2 x 15ml mustard
2 x 15 ml tomato ketchup
Put the ribs into a freezer bag and add the other ingredients to form a marinade. Place in the fridge, putting the bag into a bowl to avoid drips or spillages, and leave overnight.
The next day, remove the ribs from the fridge, and preheat the oven to 220 C/gas mark 7
Pick the ribs out of the marinade and put them into a shallow roasting tin, then pour the marinade into a saucepan..
Cook the ribs for 1 hour, turning them over halfway through cooking.
When the ribs are cooked, bring the marinade to a boil and cook for about 7 minutes or until it is thick and glossy. Plate up the ribs, then pour the bourbon sauce over them.