a light, easy oriental-style meal. kids love eating this with chopsticks! (prep and cook times are approximate)
it's funny, i lived in mississippi for a long time very close to alabama and i never had this while i was there. it just figures that i would wait years to taste this deliciously different barbecue, which is creamy, tangy, and nicely smoky. the sauce will
nice yellow fluffy rice with almonds, sugar and raisins. this is my mom's famous recipe. it's different from the traditional zarda with lots of oil and sugar. saving it here for my coming generations.
from the great ribs book by hugh carpenter and teri sandison (outstanding little book). i used a 4 pound pork sparerib slab for this recipe and their oven/roasting method and it turned out fabulous. according to the book, you need to remove the membrane
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