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This is a great recipe. It is very simple to make - I added two one inch pieces of smashed ginger. Left over is perfect to make Vietnamese sandwiches.

By spierce.etrgroup | 

October 5, 2009

This is a keeper!! I have made this recipe 5 times already. I even tried it with tequila and it was just as good. It is very easy to make and is the best tasting baby back ribs ever.

By spierce.etrgroup | 

July 17, 2009

This is a very good Caramel Sauce recipe.  I made with dried sour cherry and used it on Cream Puffs with Pistachio icecream.  To prevent sugar from crystalizing, I covered the pot to let the condensation drip down to mimic the wet brush method - a trick I learned from Chef Ming Tsai.

By spierce.etrgroup | 

May 29, 2008