Photo: Emeril's Pork Ribs Recipe
Ingredients
- 2 (3-pound) slabs country-style pork ribs, sliced into individual ribs
- 2 teaspoons salt
- 2 cups Steen's 100 percent pure cane syrup or other cane syrup
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sesame oil
- 1/4 cup minced yellow onion
- 2 tablespoons chopped garlic
- 2 tablespoons peeled and grated fresh ginger
- 1/2 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- Scallions (green parts only), thinly sliced on the bias, for garnish
Directions
Put the ribs in a very large soup pot or kettle. Add the salt and enough water to cover them. Bring to a boil and let boil for 30 minutes. Remove from the heat and drain.
Whisk the remaining ingredients together in a medium-size mixing bowl, blending well. Put the ribs in a large, deep braising pan or roasting pan and pour half of the marinade over them. Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.
Preheat the oven to 350 degrees F.
Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours.
Remove the ribs from the pan. Divide among 6 plates and garnish with sliced scallions.
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By QJenn
on May 02, 2012
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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.
By vickiejjohnson_...
Bay Minette Alabama
on November 05, 2011
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Dry, sweet. Did not taste like ribs, more like sweet cardboard. YUCK!!
By hendoneesia_7032327
Kalamazoo, MI
on May 28, 2011
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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.
Read all 27 reviews