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Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs.
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.
For tender pork chops every time, marinate them overnight in a brine made with water, sugar, salt, garlic, rosemary, thyme and peppercorns. ... Chef D's Grilled and Glazed Baby Back Ribs by Damon ...
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. I ended up leaving them in for two hours to ensure the meat was ...
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Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.