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Emeril's Pork Ribs

Emeril's Pork Ribs

If you are looking for something different you have to try these Asian-style ribs.

  • Yield: 4 servings


  • 2 (3-pound) slabs country-style pork ribs, sliced into individual ribs
  • 2 teaspoons salt
  • 2 cups Steen's pure cane syrup
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sesame oil
  • 1/4 cup minced yellow onion
  • 2 tablespoons chopped garlic
  • 2 tablespoons peeled and grated fresh ginger
  • 1/2 teaspoon chili garlic sauce
  • 1/4 teaspoon freshly ground black pepper
  • Scallions (green parts only), thinly sliced on the bias, for garnish


  • Put the ribs in a very large soup pot or kettle. Add the salt and enough water to cover them. Bring to a boil and let boil for 30 minutes. Remove from the heat and drain.

  • Whisk the remaining ingredients together in a medium-size mixing bowl, blending well. Put the ribs in a large, deep braising pan or roasting pan and pour half of the marinade over them. Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.

  • Preheat the oven to 350 degrees F.

  • Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours.

  • Remove the ribs from the pan. Divide among 6 plates and garnish with sliced scallions.