Sweet and Sticky Ribs

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This is a great standby recipe to have around. The wrong kind of soy sauce can practically ruin it though, so make sure you get something "dark and sweet" - just as Nigella says. Otherwise it's too salty. As others mentioned, basting is essential and I think some added spices might be nice. Cinnamon? Garam masala? Perhaps a smidge of cardamom?! Works well with any type of pork ribs.

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I know, I'm breaking the rules(just a bit by rating this excellent, (although they probably are! when I'm referring to her Bourbon Glazed Pork Ribs....
Find those in her latest book "Nigella Christmas" (beautiful book, filled with great recipes...I just made them last wknd for a little Awards party....EVERYONE LOVED them!! ...including some picky, tough to please guests. My first time ever cooking ribs...they were easy, moist but crispy and so so yummy!! I used Smithfield's Babyback ribs (she recommends St. Louis style pork spare ribs, but grocery didn't carry them, and some people said they don't like those as much as babyback anyway. Have a small bottle of your favorite bottle of Bourbon on hand, recipe calls for quite a bit, and we needed to double up on the sauce...that's probably the biggest expense of making these...but...SO WORTH IT!

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Made this for a cocktail party... Nobody liked the first batch. It was like pulling teeth to get people to try it. But my second batch not only looked great but tasted great as well. What did I do differently? TWO things...

I added some Spice - try Salt and Pepper or Chinese 5 Spice - gives it a 3 dimensional taste. But more importantly - BASTE IT. Put some extra marinade aside and baste! baste! baste!. Baste (or brush the sauce on the ribs every time you turn over and (especially after you take the foil off for the final roast. It will give the ribs a carmelized coat and juiciness.

Two Stars for the original recipe - 4 stars with my modification. Trust me.

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Whats the name of the soy sauce she uses cause I can only find the regular one

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This is a different kind of rib sauce than most people are used to, it's not like barbeque. I made it for a Christmas party and after some trepidation, people tried it and just loved it! Is is important to get the right ingredients (real sweet dark soy, not regular soy sauce, Mae Ploy or Pantainorasingh sweet chili sauce, and to follow the part about raising the temperature and then removing the tin foil and continuing to cook. This is a fantastic and easy recipe. It delivers the right balance of sweet and hot, and plenty of flavor. It also is a great sauce for chicken wings and chicken thighs.

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my co worker and I both tried this recipe. It didn't come out sticky - I went to the Asian store and got the things I needed. I served them for Christmas Eve, only three. got eaten. I would never make again.

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This is a wonderful recipe! Fast and easy.

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I've made this recipe twice, once for a large party. they are delicious!!!