On 2018-05-02 6:55 PM, jmcquown wrote:
> I love this marinade for pork "country ribs".Â* I've got the ribs
> defrosting in the fridge.Â* I'll marinate them all day tomorrow.
>
> Marinated Country Ribs
>
> 3-4 lbs. country ribs
> 11 oz. can mandarin orange slices, with juice
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable oil
> 1/4 c. crystallized ginger*
> 1 med. onion, quartered
>
> Puree all the ingredients until smooth.Â* Pour over the ribs and marinate
> in the fridge for several hours or overnight.
>
> 2 hours before serving: preheat oven to 350F (or get the grill going).
> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
> 1 hour, turning the ribs once. Brush generously with marinade and bake
> another 1-1/2 hours until fork tender, basting and turning every 20-30
> minutes.
>
> If doing these on a grill, you want indirect heat to prevent flare-ups
> and burning, and a nice slow cooking.Â* Baste with extra marinade
> occasionally.
>
> *Given the price of crystallized gingerÂ* (I've no interest in making my
> own) I use powdered ginger and add a little sugar to the mixture.
>


A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
here the price varies a lot, so that amount could go from expensive to
really really expensive. I don't even see the point of it in that
recipe when fresh ginger would add great flavour.