I'm making Harold McGee's Smoky Oven Spareribs from the NY Times. It has you add three ingredients (smoked spanish paprika, cider vinegar and 1-2 teaspoons) to the ribs' juices after you've reduced them (after the 6 hours of cooking).
I wasn't paying attention when I was making the rub, and I added those ingredients to the rub, so they've been cooking for 6 hours. I know very well that vanilla extract isn't supposed to be cooked like this, so I worry that if I pour off the juices that are inside the foil, the sauce will only get worse tasting.
Hope this all makes sense. Basically I'm wondering if I should just forget the rib marinade juices altogether or reduce them and risk have a bitter sauce. Thoughts?
Thanks for signing up!
Connect with us to get more Food52!