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Pan seared pork ribs with a dijon bourbon sauce #4144184 03/25/13 03:27 PM
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TxReflex Offline OP
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I had these boneless pork ribs to cook last night and wasn't too sure what to do with them..then I spotted some leftover bourbon and figured I could make some sort of sauce out of it. Turned out GREAT. Paired some garlic green beans and roasted potatoes and we have a winner.





Re: Pan seared pork ribs with a dijon bourbon sauce [Re: TxReflex] #4144215 03/25/13 03:40 PM
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Gumbeaux Online Content
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Leftover bourbon, what the hell is that? Never had that problem... smile


What did you end up putting in that sauce? Sounds like a good idea and looks good in the picture.

Re: Pan seared pork ribs with a dijon bourbon sauce [Re: Gumbeaux] #4144219 03/25/13 03:42 PM
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Originally Posted By: Gumbeaux
Leftover bourbon, what the hell is that? Never had that problem... smile


What did you end up putting in that sauce? Sounds like a good idea and looks good in the picture.


Haha...a friend brought it over and left some in it, so I used what I needed for the sauce and drank the rest with my dinner.

The sauce had the pan drippings from the pork, deglazed with bourbon -- then added a cup of chicken stock, 2 TBSP of dijon mustard and a pad of butter to thicken it towards the end. Freaking delicious.

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