Sticky bourbon ribs

The Really Quite Good British Cookbook features recipes from well-known and lesser-known Brits, including Nigel Slater and Nigella Lawson, as well as food stylist Lizzie Kamenetzky, known in part for her work on The Great British Bake Off books. This recipe for sticky bourbon ribs is hers.

The Really Quite Good British Cookbook will be available from 12 March at (online) bookshops, but you can reserve a copy here in advance. Lizzie: ‘These spicy, sweet and sticky ribs are always a hit. The trick is to braise them at a low temperature and slowly in lots of marinade, only removing the lid from the pan towards the end to make them sticky.’

Method

Using a food processor or stick blender, blend the tomatoes with the remaining ingredients, except for the ribs, into a smooth marinade. Place the ribs in a non-metallic dish and pour the marinade over them. Cover and leave to marinate in the refrigerator overnight.

Preheat the oven to 150 °C. Place the ribs in a roasting tin and reserve the leftover marinade. Cover the roasting tin with aluminium foil and cook the ribs in the oven for 3 to 3 1⁄2 hours, basting occasionally, until tender. Pour the marinade from the roasting tin into a saucepan and add the reserved marinade. Bring to the boil over a medium heat and reduce until you have a thick, glossy sauce.

Increase the oven temperature to 200 °C. Pour the sauce over the ribs and return them to the oven for another 20–25 minutes, until sticky.

Title: The Really Quite Good British Cookbook
Author: William Sitwell
Publisher: Veltman Uitgevers
Price: €30,-