Roux Louisiana's Grand Marnier Ribs
BATON ROUGE - Our April Chef of the Month, Roux Louisiana at Phil Brady', was in the 2une In kitchen Wednesday morning to show you another delicious recipe.
This week Chef David Johnson whipped up some Grand Marnier Ribs.
1 rack of ribs
1/4 cup of Creole Seasoning
3 tablespoons of brown sugar
1/4 cup of grand marnier
1/2 cup of heavy cream
2tablespoons of grated orange peel
Season ribs with creole seasoning and allow to cure overnight.
In a skillet, add remaining ingredients and allow to thicken. (about 2 minutes)
Pour mixture over ribs, cover and bake on 250 degrees until meat begins to become tender.
Uncover and broil for 5 minutes.
Served with grits for a true southern experience.
2une In on Wednesday, April 16th for another recipe from Chef Johnson and Roux Louisiana.