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Grilled Pork Rib Roasts with Green Beans and Onions

BNC 2009 Bryan Caswell selects: Jean-Georges Vongerichten

To give pork rib roasts an irresistible sweet-salty crust, Jean-Georges Vongerichten marinates them in an amber mix of soy sauce and Grade B maple syrup, then caramelizes them slowly on the grill. He serves the meat on a bed of crisp green beans and slow-braised onions in a spice broth of star anise, fennel and cumin.

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