We have added another rib recipe to the repertoire. This one falls into the category of “oldie, but goodie.” The source is Emeril Lagasse from 2005, and we think we tried this in the past, but never put the recipe on the blog. Well we have corrected our oversight! This combination makes for some extremely tasty ribs. Here is the link.
After a couple of tries, we recommend leaving the rub on for longer than 20 minutes; an hour seems better. And we found some cornstarch was helpful to thicken the glaze. For anyone who has difficulty finding it, the Pick-a-Peppa sauce is a condiment containing tomatoes, sugar, vinegar, raisins, and peppers originating in the Caribbean. You could substitute small quantities of ketchup, vinegar, and hot sauce to good effect. Don’t cut back on the amount of glaze if you decide to make fewer ribs; the glaze can be slathered on at the table, or kept refrigerated for the next feast!
Here is a picture of our last batch with mint wax beans. Scrumptious!