Monday, 24 September 2012

Nigella's Bourbon glazed ribs with cornbread

Although we have yet to reach the month of December, I feel the recipes from Nigella's Christmas book can be eaten throughout the year, even in the summer months. This recipe, bourbon glazed ribs with spoon bread (a combination of sweetcorn and cornbread, although I used more cornmeal than sweetcorn) was described by Nigella as "the perfect holiday supper", and I must agree, this is the perfect easy evening meal which will please everyone, especially those who love ribs.
 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 micture
I then placed the corn bread into an oven dish and placed in the oven, alongside the dish with the ribs. I placed the ribs on the top shelf of my oven and the cornbread on the shelf beneath.
Cornbread ready to be baked
After an hour the ribs and cornbread was ready. I turned the ribs around after thirty minutes to ensure the ribs were not burnt on one side.
Cornbread cooked

Recipe for bourbon-glazed ribs and corn bread to serve 8
24 pork spare ribs
100g dark muscovado sugar
175ml bourbon
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.



  1. I love Nigella's Christmas book, one of my favourites! Never tried this recipe but those ribs look so delish.


  2. It was delicious, the sauce was amazing. I would highy, highly recommend this x

  3. I use her Christmas recipes throughout the year too! This looks great, sticky and delicious.

  4. I love her Christmas books too. Looks lovely.


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