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
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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