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

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.

Thomas wrote:

> 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.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On 5/7/2021 5:44 PM, Thomas wrote:

>>
>> 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.
>

I always did them on the smoker about 3 hours at 250 to 275 degrees.
They are from the butt and have to be cooked in a similar manner.

Ed Pawlowski wrote:

> On 5/7/2021 5:44 PM, Thomas wrote:
>
> > >
> > > 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.
> >
>
> I always did them on the smoker about 3 hours at 250 to 275 degrees.
> They are from the butt and have to be cooked in a similar manner.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Friday, May 7, 2021 at 4:44:54 PM UTC-5, Thomas wrote:
>
> I was never succesfull w country ribs. I use in a spag sauce. They are always dried out and tough but tasty.
>
How are you cooking them for them to turn out dried and tough???

wrote:

> On Friday, May 7, 2021 at 4:44:54 PM UTC-5, Thomas wrote:
> >
> > I was never succesfull w country ribs. I use in a spag sauce. They
> > are always dried out and tough but tasty.
> >
> How are you cooking them for them to turn out dried and tough???

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

jmcquown 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

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

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.
I LOVE that!! You're going back in the day !!

(and leaving today's horror)

On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>
> Marinated Country Ribs

Although, I somehow don't buy anything with the word 'country' as having anything to do with
mandarin oranges, teriyaki or soy sauce.

On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>
> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> >
> > Marinated Country Ribs
>
> Although, I somehow don't buy anything with the word 'country' as having anything to do with
> mandarin oranges, teriyaki or soy sauce.
>
"Country" is referring to the cut of meat she is using, not the recipe.

wrote:

> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> >
> > On Friday, May 7, 2021 at 5:39:25 PM UTC-4,
> > wrote:
> > >
> > > Marinated Country Ribs
> >
> > Although, I somehow don't buy anything with the word 'country' as
> > having anything to do with mandarin oranges, teriyaki or soy sauce.
> >
> "Country" is referring to the cut of meat she is using, not the
> recipe.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> > On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> > >
> > > Marinated Country Ribs
> >
> > Although, I somehow don't buy anything with the word 'country' as having anything to do with
> > mandarin oranges, teriyaki or soy sauce.
>
> "Country" is referring to the cut of meat she is using, not the recipe.

Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:

-- https://grillinfools.com/blog/2010/0...ry-style-ribs/

On Saturday, May 8, 2021 at 7:57:07 AM UTC-5, bruce bowser wrote:
> On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
> > On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> > > On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> > > >
> > > > Marinated Country Ribs
> > >
> > > Although, I somehow don't buy anything with the word 'country' as having anything to do with
> > > mandarin oranges, teriyaki or soy sauce.
> >
> > "Country" is referring to the cut of meat she is using, not the recipe.
> Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:
>
> -- https://grillinfools.com/blog/2010/0...ry-style-ribs/
>
You make an effort to come across as low brow as possible with
your cooking posts, don't you? It's a schtick, isn't it?
>
--Bryan

On Sat, 8 May 2021 05:57:04 -0700 (PDT), bruce bowser
> wrote:

>On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>> > On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>> > >
>> > > Marinated Country Ribs
>> >
>> > Although, I somehow don't buy anything with the word 'country' as having anything to do with
>> > mandarin oranges, teriyaki or soy sauce.
>>
>> "Country" is referring to the cut of meat she is using, not the recipe.
>
>Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:
>
>-- https://grillinfools.com/blog/2010/0...ry-style-ribs/

There are at least 4 named cuts of pork called ribs.
As for cherry coke. Cola has been used for a marinade for a long time
because it tenderizes and sweetens. Cherry flavored cola is just an
additional flavor used by a cook no different than using cherries in
some form.
The name of the reciped, country bbq'd ribs just lets you know what
form the meat is.
Janet US

bruce bowser wrote:

> On Friday, May 7, 2021 at 8:15:36 PM UTC-4,
> wrote:
> > On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> > > On Friday, May 7, 2021 at 5:39:25 PM UTC-4,
> > > wrote:
> > > >
> > > > Marinated Country Ribs
> > >
> > > Although, I somehow don't buy anything with the word 'country' as
> > > having anything to do with mandarin oranges, teriyaki or soy
> > > sauce.
> >
> > "Country" is referring to the cut of meat she is using, not the
> > recipe.
>
> Oh, I had no idea. I was looking at a cherry coke marinade for
> country bbq'd ribs, here.

Eew. These kinds of ideas give American cuisine a bad name. Why not dip
your meat in a bucket of industrial waste before you cook it?

--
The real Joie McDonalds posts with uni-berlin.de - individual.net

On 5/8/2021 8:57 AM, bruce bowser wrote:
> On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>>>>
>>>> Marinated Country Ribs
>>>
>>> Although, I somehow don't buy anything with the word 'country' as having anything to do with
>>> mandarin oranges, teriyaki or soy sauce.
>>
>> "Country" is referring to the cut of meat she is using, not the recipe.
>
> Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:
>
> -- https://grillinfools.com/blog/2010/0...ry-style-ribs/
>

When you heat sugar it caramelizes. I'm not sure how the imitation
stuff reacts to heat so I'd stick with regular cherry Coke. The recipe
overall sound good though.

On 5/7/2021 8:15 PM, wrote:
> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>
>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>>>
>>> Marinated Country Ribs
>>
>> Although, I somehow don't buy anything with the word 'country' as having anything to do with
>> mandarin oranges, teriyaki or soy sauce.
>>
> "Country" is referring to the cut of meat she is using, not the recipe.
>
Exactly. Per Wiki: "Country-style ribs are cut from the blade end of
the loin close to the pork shoulder. They are meatier than other rib
cuts. They contain no rib bones, but instead contain parts of the
shoulder blade (scapula)." The ones I bought don't contain even a part
of the shoulder blades; they're boneless.

Jill

On 2021-05-08 9:53 a.m., jmcquown wrote:
> On 5/7/2021 8:15 PM, wrote:
>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>>
>>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>>>>
>>>> Marinated Country Ribs
>>>
>>> Although, I somehow don't buy anything with the word 'country' as
>>> having anything to do with
>>> mandarin oranges, teriyaki or soy sauce.
>>>
>> "Country" is referring to the cut of meat she is using, not the recipe.
>>
> Exactly.Â* Per Wiki: "Country-style ribs are cut from the blade end of
> the loin close to the pork shoulder. They are meatier than other rib
> cuts. They contain no rib bones, but instead contain parts of the
> shoulder blade (scapula)."Â* The ones I bought don't contain even a part
> of the shoulder blades; they're boneless.



What is sold as country style ribs most definitely has bone, and a lot
of fat. I gave up on them after a few tries because they were mostly fat
and bone and surprisingly bland meat.

bruce bowser wrote:

> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> >
> > Marinated Country Ribs
>
> Although, I somehow don't buy anything with the word 'country' as
> having anything to do with mandarin oranges, teriyaki or soy sauce.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

bruce bowser wrote:

> 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.
> I LOVE that!! You're going back in the day !!
>
> (and leaving today's horror)

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Fri, 7 May 2021 17:39:18 -0400, jmcquown >
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

Jill, thanks for the recipe.
Janet US

US Janet wrote:

> On Fri, 7 May 2021 17:39:18 -0400, jmcquown >
> 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
>
> Jill, thanks for the recipe.
> Janet US

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On 5/7/2021 8:51 PM, US Janet wrote:
> On Fri, 7 May 2021 17:39:18 -0400, jmcquown >
> 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
>
> Jill, thanks for the recipe.
> Janet US
>
You're welcome! It's really tasty. Plans changed so I'll be making
these tomorrow rather than today. The "ribs" are about to go into the
marinade and into the fridge.

Jill

jmcquown 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

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net