(no subject)

Today, I happened upon a stack of old Cook's Illustrated at a thrift shop, so I picked them up!

One of them had a recipe for Chinese Barbecued Meat, and I adapted the marinade to make pork ribs.

First, I coated the ribs in honey, then poured over soy sauce and some Triple Sec before setting them to roast for an hour. They turned out fantastic - the marinade cooked down into a sweet-savory glaze with a hint of orange, and the meat was tender and moist, with a great texture contrast between the browned exterior and juicy interior.

I am definetely going to remember this recipe.

(no subject)

Today, I happened upon a stack of old Cook's Illustrated at a thrift shop, so I picked them up!

One of them had a recipe for Chinese Barbecued Meat, and I adapted the marinade to make pork ribs.

First, I coated the ribs in honey, then poured over soy sauce and some Triple Sec before setting them to roast for an hour. They turned out fantastic - the marinade cooked down into a sweet-savory glaze with a hint of orange, and the meat was tender and moist, with a great texture contrast between the browned exterior and juicy interior.

I am definetely going to remember this recipe.