Praline Honey Ham Marinade 
Pepper Sauce 
Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
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Get RecipeWith the sweetness of pralines and peaches combined with the heat of peppers and Creole seasoning, this Praline Honey Ham Glazed Pork Picnic Rib Noodle Bowl by Chef Michael Gulotta is a simple Asian Fusion dish that’s perfect for Summer.
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Ingredients
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1 1/2 Pounds Pork Picnic Ribs
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1/2 Cup Tony’s Praline Honey Ham Injectable Marinade
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4 Dashes Tony’s Pepper Sauce
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Tablespoon Vegetable Oil
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1 Cup Mayonnaise
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1 Cup Tony’s Creole-Style French Salad Dressing
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1 Pound Rice Vermicelli, Cooked, Cooled and Kept at Room Temperature
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2 Peaches, Cut into Thick Slices
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1 Jalapeño, Sliced Thinly into Rings
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1/2 English Cucumber, Sliced into Strips
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1 Cup Carrots, Shredded
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2 Sprigs Fresh Mint
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2 Sprigs Fresh Basil
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1/2 Bunch Fresh Cilantro
- Clear
Directions
- In a medium mixing bowl, evenly coat the picnic ribs with Tony’s Praline Honey Ham Marinade, Tony’s Pepper Sauce, and Tony’s Original Creole Seasoning. Let them marinate for at least two hours or overnight.
- In a cast iron pan coated with oil, or on an outdoor grill, with the heat set to medium, cook the picnic ribs covered for 30 minutes, turning every 5 minutes or so.
- When the ribs are almost done, brush them with another coat of the Tony’s Praline Honey Ham Marinade.
- Once the ribs are tender, let them rest for 5 minutes before slicing.
- In a small bowl, which together the mayonnaise and Tony’s Creole-Style French Dressing.
- Mix the cooked rice vermicelli with the dressing and separate it between four bowls.
- Top each bowl of dressed noodles with fresh mint, basil, cilantro, carrot, cucumber, peaches, and jalapeño. Then top each bowl with warm slices of glazed pork rib.
- Alternatively, you can lay all of the ingredients out as a spread and let guests build their own bowls.
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