Nigella’s Bourbon-glazed Ribs

I now know why Nigella Lawson is such a hit with men. She uses minimum ingredients in her recipes which are not too involved. She is not a trained chef. And her promiscuous cooking technique is just an added bonus.

So turn to page 82 of Nigella Christmas: Food, Family, Friends, Festivities for this seductively simple recipe of Bourbon-glazed Ribs. But if you don’t have that book, count me as your BFF. I made these out-of-the-world succulent ribs on Sunday. For one they were my first time making ribs at home, and also that my husband who is not too fond of them pigged out on pork ribs! I guess its hard for a man to resist something which comes with the tag of N-I-G-E-L-L-A.

Ingredients for Nigella’s Bourbon-glazed Ribs are:

(I have kept her ingredients as they were but changed the measurements)

1.5 kg pork spareribs
1 cup Bourbon
3 tablespoons soy sauce
3 tablespoons Dijon mustard
3-4 tablespoons tomato ketchup
Half cup + 1 tablespoon dark brown sugar

Place the ribs in a large pan or plastic zip lock bag and pour all the ingredients over them to form a marinade. I marinated my ribs for 48 hours, refrigerating all the time.

After two days, remove the ribs from the marinade and place in a shallow baking dish, lined with aluminum foil for easy cleanup after.

Preheat the oven to 350°F (Nigella says 425). I cooked the ribs for 1 hour 15 minutes, turning them over halfway through cooking.

At the one hour mark of cooking the ribs, pour the marinade into a saucepan and boil on low-medium heat to reduce it to almost half. The marinade will start looking glossy and thick. It takes about 10 minutes.

Plate the ribs and pour the bourbon sauce on them. I served some steamed broccoli and potato wedges as sides for our Bourbon-glazed Ribs.