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Joined Date: Oct 23, 2010
"I have to admit to making this (what we fondly call here) "Emeril's ribs" for five years here and finally - now that I'm registered w/ FN, must pipe in that these are by far (even if you substitute an ingredient or two with whatever you might have on hand) - well - nothing beats these ribs. For this reason ONLY I keep rootbeer and bourbon handy.
Company and friends ask me all the time to make these. The sauce makes my kitchen smell so yummy that I never refuse. Bestest sticky fall-off-the-bone rib recipe ever. It's okay to use orange sauce (the packets that come with frozen duck) or dried orange/lemon (you need extra rootbeer if you do that), but do NOT substitute the rootbeer or bourbon. This recipe rocks!
"I divided this recipe into two glass pans, 1/3 into one 6x8, and 2/3rs into an 8x8 and it worked nicely. Doing it this way allows me to give this magnificent creation to a neighbor, too. I had to cook the crust at 365 and the cake at 375 to get the right result - and even so, it turned out more 'cheese-cakey' than barlike. Which suits us just fine. Yummm!