Emeril's Pork Ribs (AKA Sweet n' Spicy Ribs)

This was a pretty nice change from your everyday, bbq ribs.  I really liked the sweetness of the sauce, with a little heat from the cayenne pepper and the crushed red chili peppers, it makes such a great combo.  I served these ribs with rice, which is my all-time favorite food.  I loved this dinner.   Want the original recipe?  Check out Food Network.

Emeril's Pork Ribs

Original recipe by Emeril Lagasse, slightly adapted by Amy's New Kitchen
Serves 4

Ingredients:

• 2 (3-pound) slabs country-style pork ribs, sliced into individual ribs
• 2 teaspoons sea salt
• 2 cups Steen's 100% pure cane syrup or other cane syrup
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons sesame oil
• 1/4 cup minced yellow onion
• 2 tablespoons chopped garlic
• 2 tablespoons peeled and grated fresh ginger
• 1 teaspoon cayenne 
• 2 tablespoons crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• Scallions (green parts only), thinly sliced on the bias, for garnish

Put the ribs in a very large soup pot or kettle. Add the salt and enough water to cover them. Bring to a boil and let boil for 30 minutes. Remove from heat and drain.

Whisk the remaining ingredients together in a medium-size mixing bowl, blending well. Put the ribs in a large, deep braising pan or roasting pan and pour half of the marinade over them. Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.

Preheat the oven to 350 degrees F.

Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours.

Remove the ribs from the pan.  Spoon some of the sauce from the pan onto the top of each rib and garnish with sliced scallions when serving.

These make your kitchen smell absolutely amazing while they are in the oven.  I was so hungry by the time they were done I could have eaten 3 of them!  We didn't have the Steen's pure cane syrup so I actually used 1 cup of maple syrup.  I'm sure that affected the taste of the original recipe, so to compensate I doubled the cayenne and added red pepper flakes (all noted in the above recipe.)