On Fri, 7 May 2021 17:39:18 -0400, jmcquown >
wrote:

>This is what's planned for tomorrow. I got this recipe from the 1978
>'Good Housekeeping' cookbook.
>
>3-4 lbs. country ribs
>Marinade:
>11 oz. can mandarin orange slices
>1/2 c. teriyaki or soy sauce
>2 cloves garlic
>1/4 c. vegetable oil [I use corn oil]
>1/4 c. crystallized ginger
>1 med. onion, quartered
>
>Puree the marinade ingredients in a blender until smooth. Pour over the
>ribs and marinate, covered, 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.
>
>I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount of
>marinade accordingly. I buy Dole snack pack size containers of mandarin
>orange slices in juice so I'll use one of those. Jarred crystallized
>ginger is always ridiculously overpriced and, although I know how to,
>I'm not inclined to make it from scratch. I substitute a little brown
>sugar and dried ground ginger and achieve the same flavour results.
>
>Normally I would grill these but it's been extremely windy. High winds,
>a charcoal grill and a house with wood siding don't mix. If the wind
>dies down tomorrow I'll grill them, otherwise into the oven they'll go.
>
>Oh, and they don't take as long to cook as that 1978 recipe indicates no
>matter what method you use to cook them. Use your own judgement.
>
>Jill

Jill, thanks for the recipe.
Janet US