On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> This is what's planned for tomorrow. I got this recipe from the 1978
> 'Good Housekeeping' cookbook.
>
> 3-4 lbs. country ribs
> Marinade:
> 11 oz. can mandarin orange slices
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable oil [I use corn oil]
> 1/4 c. crystallized ginger
> 1 med. onion, quartered
>
> Puree the marinade ingredients in a blender until smooth. Pour over the
> ribs and marinate, covered, 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.
>
> I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount of
> marinade accordingly. I buy Dole snack pack size containers of mandarin
> orange slices in juice so I'll use one of those. Jarred crystallized
> ginger is always ridiculously overpriced and, although I know how to,
> I'm not inclined to make it from scratch. I substitute a little brown
> sugar and dried ground ginger and achieve the same flavour results.
>
> Normally I would grill these but it's been extremely windy. High winds,
> a charcoal grill and a house with wood siding don't mix. If the wind
> dies down tomorrow I'll grill them, otherwise into the oven they'll go.
>
> Oh, and they don't take as long to cook as that 1978 recipe indicates no
> matter what method you use to cook them. Use your own judgement.
>
> Jill
I was never succesfull w country ribs. I use in a spag sauce. They are always dried out and tough but tasty.