"Michael \"Dog3\" wrote:
> Sheldon wrote:
>
> > So good....
>
> >http://i35.tinypic.com/29futmf.jpg
>
> >http://i36.tinypic.com/2zf614n.jpg
>
> > Oink your hearts out.
>
> Mmmm... looks good. �What did you marinate/season them in?

These were a quickie, took them from the freezer and put them into the
fridge the night before but were still frozen the next day. Later in
the day I was able to break them apart but they were still frozen. So
I marinated frozen ribs and not very long. I don't follow a recipe
for marinades, essentially I use whatever there is while trying to
adhere to a few basics; sweet/sour/oriental... I detest those
southwest goopy sweet sauces. I can't really say how much of every
ingredient I used...

Four fat cloves garlic, small dice... was too garlicky
Couple glugs Stan's red sauce
Few glugs Kikoman
One good glug ordinary white vinegar
One good glug ruby port
Couple glugs ruby red grapefruit juice, had no OJ
But added two heaping Tbls orange marmalade
Few shakes toasted sesame seed oil
About a tsp each black n' white freshly ground pepper
1/2 tsp msg

Did I forget anything, don't think so... but it made like 3/4 cup
marinade.
Put all the ribs in a large Zip-Loc, poured in the marinade, squished
the bag to force out most of the air and sealed it (no need to be
wasteful making a lot of marinade using this method). Placed the bag
in my [dirty bitch] roasting pan and stuck it in the fridge... flipped
it a few times over a few hours (usually I'd marinate ribs like 2-3
days). Placed the ribs in the lower third of a 375F oven for 15
minutes, then lowered the temperature to 325F. If you roast ribs
higher in the oven they'll burn before cooking through. Cooked the
ribs 3 hours flipping them about every half hour (I used a wire rack
to keep the ribs out of the grease). Three of the ribs were much
thicker, put them back and cooked those another half hour.


There's my garlic, lower right of my spice station:
http://i38.tinypic.com/35aoweh.jpg

The one head in use is in that blue bowl, the rest are in my fancy
schmancy garlic keeper... I see one is ready for the composter... I
don't use enough garlic to ever think about bottled:
http://i35.tinypic.com/scge43.jpg

Most of my extra Penzeys is in my freezer in that space under the ice
cubes... as anyone can see I don't stock a freezer like it's my bank
account:
http://i37.tinypic.com/ohtxjp.jpg

These are my real valuables, they get the best seats in the house:
http://i36.tinypic.com/dcejcz.jpg