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There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding of ginger, lemongrass, and chile in the braising liquid and the subtly spiced hoisin glaze. Despite the ribs' refined taste, they're properly messy, perfect with beer -- and invariably met with demands for more.

Source: Martha Stewart Living, October 2008


For the Ribs

For the Glaze


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How would you rate this recipe?
  • CorrieS
    25 JAN, 2011
    I'm very picky about bbq sauces, and rarely like them. These ribs were delicious, but the Asian flavors weren't as pronounced as I expected them to be. The glaze was very bbq sauce-like, but very different at the same time. I'll definitely make them again.

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