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Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours. Make the glaze and dipping sauce: In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved. Preheat the oven to 300°.
Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours. Make the glaze and dipping sauce: In a small bowl, combine the honey with the hot water.
Garten's recipe said to cook the ribs in a 350-degree oven for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis-style. ... grilling the ribs. His brine included vinegar, salt, pepper ...
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Before the final hour of cooking, carefully remove the ribs from the sheet of aluminum foil, place them back onto the grates and brush on several coats of barbecue sauce every 15 minutes or so ...
Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened. Pour the soup mixture over the ribs. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.
For premium support please call: 800-290-4726 more ways to reach us
For premium support please call: 800-290-4726 more ways to reach us
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related to: brine baby back ribs overnight marinade sauce