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.