On 5/2/2018 8:56 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> 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
>
>
> I've used your recipe a several times and it is very good.
>
> Cheri

Thanks, Cheri! Nice to have confirmation from someone who has tried it.
I've used this recipe for marinating country ribs for decades. It
never disappoints.

I can also see it working with cuts of beef or even chicken. Which
makes me think about kabobs. Or perhaps a sateh type preparation.
Thinly sliced strips of meat, threaded on soaked bamboo skewers and
marinated. Then quickly grilled. Vegetables may also be included in
this use for the marinade or on the skewers. Why not?

There are a lot of possiblities with a nice marinade like this. This
certainly is a tasty one.

Jill