Emeril's Pork Ribs

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I love the fusion of flavors, really unique. The meat is so tender and falls off of the bone. Everyone who ate these ribs "raved" about how delicious they were. I used Vermont maple syrup and high quality pork ribs. This is a definite do-over for our entertaining plans.

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Dry, sweet. Did not taste like ribs, more like sweet cardboard. YUCK!!

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This recipe was delicious, but I used a 1 cup water 1 cup sugar simple syrup so I didn't have to go to the store. It does have an asian flair to the flavor, almost like that zingy sauce from that one chicken wing franchise, if you catch my drift. It goes delicious with some regular barbecue sauce after cooking too. It's less like ribs; think of it more as a pork pot roast. If you want something with a crust on it, look elsewhere. This recipe is tender and delicious. For the haters: Someone please tell me where in the above recipe the word "glaze" is used. It's not a glaze, it doesn't stick (also: the "sticky" meat person had some bad pork or didn't cook the meat long enough. It's a flavorful braising liquid. I think people are having a hard time with the name "ribs." This recipe involves boiling then braising. There's not going to be a crust or any charring (this recipe certainly doesn't need it. Think about it.

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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 ribs in half of this glaze and broil. After a good crust is formed, flip, add the rest of the glaze and continue to broil for only a minute or so.

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I was skeptical about trying this recipie after I mixed all of it together b/c the smell of the ginger and seasame oil was so strong. However, after it was cooked it was wonderful! I did add an extra teaspoon of pepper and added a tablespoon of crushed red pepper for spice factor. They are requesting it on other meats as well.

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I am just wondering if anyone has done this recipe by preparing the day before doing the first two steps of boiling the ribs and having them marinate in the fridge overnight....is that an ok thing to do or will the marinade become overpowering?

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I have never really made ribs before, but i don't think i'll hesitate after trying this recipe. I took a batch to a friends pot luck and they didn't last more than 10 minutes! I used 1-1/2 cups of simple syrup A because i couldn't get cane syrup and B because i thought it would be too sweet with 2 cups. I also used 1 tsp of chipotle chilly powder because i like a little heat and the smokey flavor really came through. I highly recommend them!

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This was the best mixture of sweet and spicy that I have had in awhile! I was very impressed with how they came out. I used what ingredients I did have and then improvised the rest. I didn't have fresh ginger, so I used ground..I didn't have soy sauce so I added about 1/4 cup hosin sauce...I didn't have the cane sugar, so I used another reviewers idea of making a simple syrup but I only made 1 1/2 cups instead of two (was worried about it being to sweet...and then for more heat I added lots more cayenne pepper. It was wonderful and U won't be changing a thing when I make in the future!!

For the reviewer who said it stuck to your teeth, the only thing I can think of is if you had more than 3 pounds of ribs that you didn't double the marianade. ...I had lots of sauce in mine.

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These were tender, flavorful, but a bit too sweet for my taste. But that's ok, because everybody's taste is different. I would have added a sprinkle of red
pepper flakes had I known that the cayenne would not be enough. I ordered the
Steen's cane sugar from CajunSupermarket.com and got the sesame oil from
Safeway, if you live in California. Overall, served them with a side of pasta, fresh steamed green beans with diced red peppers and BAM!

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My sister made these fabulous ribs for my family's New Year's Day Dinner and I must say that the flavor and texture of the luscious meat has evoked such a feeling of goodness that I must call these meaty sticks "Passion Ribs"! I WILL be serving these to my husband on Valentines Day. All foodies must try this recipe as soon as possible... or else! :