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jmcquown[_2_]

On 5/2/2018 8:43 PM, wrote:
> On Wed, 2 May 2018 18:55:30 -0400, jmcquown >
> wrote:
>
>> I love this marinade for pork "country ribs". I've got the ribs
>> defrosting in the fridge. 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. 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. Baste with extra marinade
>> occasionally.
>>
>> *Given the price of crystallized ginger (I've no interest in making my
>> own) I use powdered ginger and add a little sugar to the mixture.
>>
>> Jill
>
> Powdered ginger works perfectly, and rather than mandarin orange
> sections I use orange marmalade... adds sugar for the powdered ginger.
>
I see no reason orange marmalade wouldn't work well for the taste, if
you have it on hand. I never do. I'm not a jarred fruit preserves
kinda gal. I truly cannot ever remember buying marmalade or any sort of
jam. I'm not kidding.

Seems like I've always had some sort of canned fruit in my life. I grew
up with it. Chilled fruit packed in a lunch box, or as an afer school
snack. I've always had some in the pantry or the fridge. Even as an adult.

There are natural acids in citrus fruit. Natural tenderizers. I
discovered that from reading cookbooks and watching cooking shows at a
young age. Nice, because I usually always had some around.

If you try the marinade with marmalade I'd love to hear (and see!) the
results.

Keep in mind, the marinade is not intended to be a "glaze". That's just
an impression I get when I think of adding anything with sugar and
pectin to the marinade. It might be a bit more prone to burning.

Jill