"jmcquown" > wrote in message
...
> 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


I am going to try it with chicken thighs the next time I make it. I think it
will be really good. I bought a really large bag of crystallized ginger
awhile ago and still have quite a bit left so will use that, but the
powdered would work well too I think.

Cheri