On Wed, 2 May 2018 22:07:36 -0400, jmcquown >
wrote:

>On 5/2/2018 8:43 PM, wrote:
>> 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.
>>
>I see no reason orange marmalade wouldn't work well for the taste, if
>you have it on hand. I never do. I'm not a jarred fruit preserves
>kinda gal. I truly cannot ever remember buying marmalade or any sort of
>jam. I'm not kidding.
>
>Seems like I've always had some sort of canned fruit in my life. I grew
>up with it. Chilled fruit packed in a lunch box, or as an afer school
>snack. I've always had some in the pantry or the fridge. Even as an adult.
>
>There are natural acids in citrus fruit. Natural tenderizers. I
>discovered that from reading cookbooks and watching cooking shows at a
>young age. Nice, because I usually always had some around.
>
>If you try the marinade with marmalade I'd love to hear (and see!) the
>results.
>
>Keep in mind, the marinade is not intended to be a "glaze". That's just
>an impression I get when I think of adding anything with sugar and
>pectin to the marinade. It might be a bit more prone to burning.
>
>Jill

There's no way marmalade would show in a photo of marinade, however
I've often posted photos of meats that spent several days in marinade;
ribs and London broil... I've even posted pictures of meat marinating
in zip-locs. I add about 1 Tbs of marmalade to the marinade, not a
lot of sugar, and I toss the excess marinade... don't need to mix up a
lot of marinade when marinating in zip-locs.
I don't sauce cooked meats, I detest bbq sauces of any kind. I think
orange marmalade adds a stronger orange flavor than tinned mandarin
oranges... probably due to the orange rind/zest.
I keep orange marmalade as a cooking ingredient. rarely is it used as
a spread. I like to do Oriental cooking and keep the necessary
seasoning ingredients on hand. A tsp of orange marmalade adds a nice
nuance to hot n' sour soup... nice in veggie stir frys too.
My wife likes raspberry preserves on toast, the kind with seeds
(both). I don't eat any as I don't like the seeds as they get stuck
between my teeth and not so easy to remove.