On Wed, 2 May 2018 23:07:55 -0400, jmcquown >
wrote:

>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

Good with a medley of stir fried veggies, then add the marinade and
thicken with a corn starch slurry. Julienne that left over meat and
add that too.