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burlington, Connecticut

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Reviewed Emeril's Pork Ribs

Dec 14, 2010 in Food Network Community Toolbox on

My suggestion is to cut the sugar in the marinade in half (i made a simple syrup instead of cane syrup). After cooking, remove the ribs and split, then place them in a bowl. In a small saucepan, make a simple rue with butter, oil, and flour, then add the strained marinade/cooking liquid. Add a good squeeze of honey and reduce to a glaze. Toss...

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