Bourbon-glazed spare ribs with smoked corn salad from Nopi - The Cookbook (page 202) by Yotam Ottolenghi and Ramael Scully

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Paprika oven chips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • HJWilding on May 04, 2025

    Really enjoyed the flavour of the glaze. Will make again. Agree that grinding Szechuan peppercorns would be nicer than chewing on whole peppercorns. Also will cook them longer in the glaze. The ribs were cooked, but not fall-off-the-bone cooked. Finished under the grill.

  • DePollepel on August 25, 2021

    my favorite! some work, but save the glazing and you can prepare another meal with a rack of ribs even precooked...

  • anya_sf on May 23, 2017

    I followed the recipe exactly. It takes several hours, and has many steps, but nothing is difficult. The ribs benefited from simmering in the glaze (final step), covered, longer than the 7 minutes called for; an extra 20 minutes helped tenderize and coat them with the glaze better. The smoked corn was initially overly smoky in flavor, but by the time we ate the salad (maybe 40 min later), most of the smoky flavor had dissipated. My family couldn't tell. So next time I wouldn't bother smoking the corn, but would just steam or boil the corn for a few minutes. The ribs and corn were both delicious and complemented each other nicely. I think I could do without the crunchiness of the Szechuan peppercorns in the glaze. Also, it uses A LOT of bourbon (which cooks way, way down) so it's kind of expensive to make. So I'm not sure I'd make the rib recipe again. The corn salad was really light and refreshing with all the herbs and the light vinaigrette. I would definitely make that again.

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