I made the Chinese Style Honey Hoisin Sticky Ribs this weekend, and thought they were delicious. Best ribs I've ever made. Per the recipe's suggestion, I saved and froze the delicious braising liquid. Any suggestions for what I might make with it? Thanks.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)