desertjean
Well-known member
and they were amazing. Not too spicy, but a nice after heat that warmed up. Only tweak was to lower the heat and cook for about an hour and half. Also left out the sherry as she mentioned, but did add a couple of tablespoons of rice vinegar for acid.
Served them with a NC red slaw which went really well to cool down the heat and lighten the meal.
DH's ultimate compliment: Honey, you can make these again. He was a bit curious about where the title Mork from Ork's Ribs came from, tho...I'll leave him guessing smileys/smile.gif
http://finerkitchens.com/swap/forum1/81630_I_love_these__Making_them_this_week_posted_before__Baked_ORK_RIBS_WITH_HOISIN
Served them with a NC red slaw which went really well to cool down the heat and lighten the meal.
DH's ultimate compliment: Honey, you can make these again. He was a bit curious about where the title Mork from Ork's Ribs came from, tho...I'll leave him guessing smileys/smile.gif
http://finerkitchens.com/swap/forum1/81630_I_love_these__Making_them_this_week_posted_before__Baked_ORK_RIBS_WITH_HOISIN