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Emeril's Pork Ribs Recipe

Emeril's Pork Ribs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on December 14, 2008

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    I was expecting more of a traditional rib, but these had an Asian flare. They were tender and tasted okay just not what I was expecting. I also substituted the sugar cane syrup with karo syrup because they did not have it in the first two stores that I went to. I was suprised that no one esle mentioned the Asian flavor.

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  • on May 26, 2008

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    My husband loved this dish. The sauce was great for dipping the ribs in. I will make sticky rice with it next time. I used maple syrup instead of cane and it came out great. Thanks Emeril you never let me down.

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  • on April 14, 2008

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    These ingredients also make a quick marinade for any pork.

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  • on February 27, 2008

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    Melt in your mouth. I am not a fan of barbeque, so it was wonderful to find a rib recipe that was sweet. My husband, who is a fan of barbeque, also loved them. I left out the cayenne pepper, not a fan, and they were still great.

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  • on February 03, 2008

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    This rib marinade really makes these ribs yummy!! And this recipe is so simple! Thanks Emeril!! My boys will love this!!

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  • on July 05, 2007

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    I tried this recipe and my husband was astonished at how well I made ribs. (HEE-HEEHe even called my brother and told him to try 'em. Well it was a HIT!! I finally came clean by telling where the recipe was from and they replied " OF COURSE THEY'RE GOOD ". So thanks Emeril. Very delicious. Sweet yet the little spiciness of the cayenne pepper.

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  • on August 30, 2006

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    I thought that this was one of the tastest and easiest recipes. The cane sugar was a little hard to find. Weagmans does carry it for those of you who have them in your area.

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  • on January 19, 2006

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    Yum

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  • on October 24, 2005

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    I couldnt for the life of me find the cane syrup so I just made a simple syrup out of raw cane sugar and it was still really yummy. Takes some time and prep but really delicious...and a cheap cut of meat!

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  • on October 14, 2005

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    The ribs were too sticky for my taste. They were gooey and stuck to everything including my teeth.

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