I had lamb on my list but didn't buy any. I'm getting a tad irritated
at the "organic" (Greenwise) offerings at Publix. Those shanks are puny
and way too pricy.

I bought "country" ribs instead. Yeah, yeah, I know they aren't actual
ribs. I almost bought a slab of ribs but would rather pay for the meat,
not the bones.

I've got my eye on grilling, but at the moment it's pouring down rain.
But hey, they can be roasted in the oven, too.

The marinade is mixed in a blender or food processor: several cloves of
garlic, onion, ground ginger (the original recipe called for
crystallized ginger, I switched it to ground ginger and a little bit of
brown sugar), teriyaki sauce, a splash of neutral oil such as canola,
and mandarin oranges with the juice. It's a wonderful marinade for
pork. Might add a bit of star anise to this mix.

Jill

"jmcquown" wrote in message news
I had lamb on my list but didn't buy any. I'm getting a tad irritated
at the "organic" (Greenwise) offerings at Publix. Those shanks are puny
and way too pricy.

I bought "country" ribs instead. Yeah, yeah, I know they aren't actual
ribs. I almost bought a slab of ribs but would rather pay for the meat,
not the bones.

I've got my eye on grilling, but at the moment it's pouring down rain.
But hey, they can be roasted in the oven, too.

The marinade is mixed in a blender or food processor: several cloves of
garlic, onion, ground ginger (the original recipe called for
crystallized ginger, I switched it to ground ginger and a little bit of
brown sugar), teriyaki sauce, a splash of neutral oil such as canola,
and mandarin oranges with the juice. It's a wonderful marinade for
pork. Might add a bit of star anise to this mix.

Jill


====

Not something I've heard of so I googled They sound great! I wonder if
I could get some. D would love those)


--
http://www.helpforheroes.org.uk

On 4/5/2017 9:57 AM, Ophelia wrote:
> "jmcquown" wrote in message news >
> I had lamb on my list but didn't buy any. I'm getting a tad irritated
> at the "organic" (Greenwise) offerings at Publix. Those shanks are puny
> and way too pricy.
>
> I bought "country" ribs instead. Yeah, yeah, I know they aren't actual
> ribs. I almost bought a slab of ribs but would rather pay for the meat,
> not the bones.
>
> I've got my eye on grilling, but at the moment it's pouring down rain.
> But hey, they can be roasted in the oven, too.
>
> The marinade is mixed in a blender or food processor: several cloves of
> garlic, onion, ground ginger (the original recipe called for
> crystallized ginger, I switched it to ground ginger and a little bit of
> brown sugar), teriyaki sauce, a splash of neutral oil such as canola,
> and mandarin oranges with the juice. It's a wonderful marinade for
> pork. Might add a bit of star anise to this mix.
>
> Jill
>
>
> ====
>
> Not something I've heard of so I googled They sound great! I wonder
> if I could get some. D would love those)
>
>
country ribs are cut from the meaty portion of the pork loin. I'll bet
you'd like them, too. I think I got this recipe from a cookbook my dad
gave me for my 18th birthday. I do know it's not something my mother
ever made.

Jill

"jmcquown" wrote in message news
On 4/5/2017 9:57 AM, Ophelia wrote:
> "jmcquown" wrote in message news >
> I had lamb on my list but didn't buy any. I'm getting a tad irritated
> at the "organic" (Greenwise) offerings at Publix. Those shanks are puny
> and way too pricy.
>
> I bought "country" ribs instead. Yeah, yeah, I know they aren't actual
> ribs. I almost bought a slab of ribs but would rather pay for the meat,
> not the bones.
>
> I've got my eye on grilling, but at the moment it's pouring down rain.
> But hey, they can be roasted in the oven, too.
>
> The marinade is mixed in a blender or food processor: several cloves of
> garlic, onion, ground ginger (the original recipe called for
> crystallized ginger, I switched it to ground ginger and a little bit of
> brown sugar), teriyaki sauce, a splash of neutral oil such as canola,
> and mandarin oranges with the juice. It's a wonderful marinade for
> pork. Might add a bit of star anise to this mix.
>
> Jill
>
>
> ====
>
> Not something I've heard of so I googled They sound great! I wonder
> if I could get some. D would love those)
>
>
country ribs are cut from the meaty portion of the pork loin. I'll bet
you'd like them, too. I think I got this recipe from a cookbook my dad
gave me for my 18th birthday. I do know it's not something my mother
ever made.

Jill

==

I shall have a look around when I am able))



--
http://www.helpforheroes.org.uk

On 4/5/2017 4:50 PM, Ophelia wrote:
> "jmcquown" wrote in message news
>>
>> The marinade is mixed in a blender or food processor: several cloves of
>> garlic, onion, ground ginger (the original recipe called for
>> crystallized ginger, I switched it to ground ginger and a little bit of
>> brown sugar), teriyaki sauce, a splash of neutral oil such as canola,
>> and mandarin oranges with the juice. It's a wonderful marinade for
>> pork. Might add a bit of star anise to this mix.
>>
>> Jill
>>
>>
>> ====
>>
>> Not something I've heard of so I googled They sound great! I wonder
>> if I could get some. D would love those)
>>
>>
> country ribs are cut from the meaty portion of the pork loin. I'll bet
> you'd like them, too. I think I got this recipe from a cookbook my dad
> gave me for my 18th birthday. I do know it's not something my mother
> ever made.
>
> Jill
>
> ==
>
> I shall have a look around when I am able))
>
>
>
If you can find that cut of pork I do hope you'll try this marinade.
Grilled, broiled, baked... the mariade is really tasty.

You'll notice there's no pepper in the marinade. Ginger can be a tad
spicy but this isn't hot. I think you'd like it.

Jill

On 2017-04-05, jmcquown > wrote:

> country ribs are cut from the meaty portion of the pork loin.

I was always under the impression "country ribs" --as labled in most
US sprmkts-- were cut from the shoulder. Yes? No? Maybe?

nb

On 4/5/2017 8:35 PM, notbob wrote:
> On 2017-04-05, jmcquown > wrote:
>
>> country ribs are cut from the meaty portion of the pork loin.
>
> I was always under the impression "country ribs" --as labled in most
> US sprmkts-- were cut from the shoulder. Yes? No? Maybe?
>
> nb
>

Yes, butt portion. I make a few batches in the smoker every year.

On 2017-04-05 8:35 PM, notbob wrote:
> On 2017-04-05, jmcquown > wrote:
>
>> country ribs are cut from the meaty portion of the pork loin.
>
> I was always under the impression "country ribs" --as labled in most
> US sprmkts-- were cut from the shoulder. Yes? No? Maybe?

Yes. Upper shoulder, above the picnic shoulder.

On 4/5/2017 8:35 PM, notbob wrote:
> On 2017-04-05, jmcquown > wrote:
>
>> country ribs are cut from the meaty portion of the pork loin.
>
> I was always under the impression "country ribs" --as labled in most
> US sprmkts-- were cut from the shoulder. Yes? No? Maybe?
>
> nb
>
I don't really care. All I know is they taste good. And the price was
nice.

Jill

"jmcquown" wrote in message news
On 4/5/2017 4:50 PM, Ophelia wrote:
> "jmcquown" wrote in message news
>>
>> The marinade is mixed in a blender or food processor: several cloves of
>> garlic, onion, ground ginger (the original recipe called for
>> crystallized ginger, I switched it to ground ginger and a little bit of
>> brown sugar), teriyaki sauce, a splash of neutral oil such as canola,
>> and mandarin oranges with the juice. It's a wonderful marinade for
>> pork. Might add a bit of star anise to this mix.
>>
>> Jill
>>
>>
>> ====
>>
>> Not something I've heard of so I googled They sound great! I wonder
>> if I could get some. D would love those)
>>
>>
> country ribs are cut from the meaty portion of the pork loin. I'll bet
> you'd like them, too. I think I got this recipe from a cookbook my dad
> gave me for my 18th birthday. I do know it's not something my mother
> ever made.
>
> Jill
>
> ==
>
> I shall have a look around when I am able))
>
>
>
If you can find that cut of pork I do hope you'll try this marinade.
Grilled, broiled, baked... the mariade is really tasty.

You'll notice there's no pepper in the marinade. Ginger can be a tad
spicy but this isn't hot. I think you'd like it.

Jill

===

I had already saved your recipe .. hang on ..

Phew thought I had lost it <g>

Marinade for pork

The marinade is mixed in a blender or food processor:
several cloves of garlic, onion,
teriyaki sauce,
a splash of neutral oil such as canola,
mandarin oranges with the juice.
It's a wonderful marinade for pork.

Now to get going and have a look around)

Thank you
--
http://www.helpforheroes.org.uk

On Thu, 6 Apr 2017 10:37:26 +0100, "Ophelia" >
wrote:

>"jmcquown" wrote in message news

>If you can find that cut of pork I do hope you'll try this marinade.
>Grilled, broiled, baked... the mariade is really tasty.
>
>You'll notice there's no pepper in the marinade. Ginger can be a tad
>spicy but this isn't hot. I think you'd like it.
>
>Jill
>
>===
>
>I had already saved your recipe .. hang on ..
>
>Phew thought I had lost it <g>
>
>Marinade for pork
>
>The marinade is mixed in a blender or food processor:
>several cloves of garlic, onion,
>teriyaki sauce,
>a splash of neutral oil such as canola,
>mandarin oranges with the juice.
>It's a wonderful marinade for pork.
>
>Now to get going and have a look around)
>
>Thank you

I've saved the marinade as well. I know my husband will love this.
thanks
Janet US

"U.S. Janet B." wrote in message
...

On Thu, 6 Apr 2017 10:37:26 +0100, "Ophelia" >
wrote:

>"jmcquown" wrote in message news

>If you can find that cut of pork I do hope you'll try this marinade.
>Grilled, broiled, baked... the mariade is really tasty.
>
>You'll notice there's no pepper in the marinade. Ginger can be a tad
>spicy but this isn't hot. I think you'd like it.
>
>Jill
>
>===
>
>I had already saved your recipe .. hang on ..
>
>Phew thought I had lost it <g>
>
>Marinade for pork
>
>The marinade is mixed in a blender or food processor:
>several cloves of garlic, onion,
>teriyaki sauce,
>a splash of neutral oil such as canola,
>mandarin oranges with the juice.
>It's a wonderful marinade for pork.
>
>Now to get going and have a look around)
>
>Thank you

I've saved the marinade as well. I know my husband will love this.
thanks
Janet US


====

Oh I left out any 'hottish stuff' You might want check the original.

I had edited it to our taste, sorry


--
http://www.helpforheroes.org.uk

On Thu, 6 Apr 2017 16:03:25 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Thu, 6 Apr 2017 10:37:26 +0100, "Ophelia" >
>wrote:
>
>>"jmcquown" wrote in message news
>
>>If you can find that cut of pork I do hope you'll try this marinade.
>>Grilled, broiled, baked... the mariade is really tasty.
>>
>>You'll notice there's no pepper in the marinade. Ginger can be a tad
>>spicy but this isn't hot. I think you'd like it.
>>
>>Jill
>>
>>===
>>
>>I had already saved your recipe .. hang on ..
>>
>>Phew thought I had lost it <g>
>>
>>Marinade for pork
>>
>>The marinade is mixed in a blender or food processor:
>>several cloves of garlic, onion,
>>teriyaki sauce,
>>a splash of neutral oil such as canola,
>>mandarin oranges with the juice.
>>It's a wonderful marinade for pork.
>>
>>Now to get going and have a look around)
>>
>>Thank you
>
>I've saved the marinade as well. I know my husband will love this.
>thanks
>Janet US
>
>
>====
>
>Oh I left out any 'hottish stuff' You might want check the original.
>
>I had edited it to our taste, sorry

O.k., thx, got it
Janet US

On 2017-04-06, jmcquown > wrote:

> On 4/5/2017 8:35 PM, notbob wrote:

>> I was always under the impression "country ribs" --as labled in most
>> US sprmkts-- were cut from the shoulder. Yes? No? Maybe?

> I don't really care. All I know is they taste good. And the price was
> nice.

No doubt the reason why they are so popular.

nb

On 6 Apr 2017 16:09:13 GMT, notbob > wrote:

>On 2017-04-06, jmcquown > wrote:
>
>> On 4/5/2017 8:35 PM, notbob wrote:
>
>>> I was always under the impression "country ribs" --as labled in most
>>> US sprmkts-- were cut from the shoulder. Yes? No? Maybe?
>
>> I don't really care. All I know is they taste good. And the price was
>> nice.
>
>No doubt the reason why they are so popular.
>
>nb

Often the boneless country ribs are on sale for under $2/lb... they're
especially good ground and made into saw-seege meat burgers.

On Thu, 06 Apr 2017 15:30:49 GMT, Wayne Boatwright
> wrote:

>On Thu 06 Apr 2017 08:03:25a, Ophelia told us...
>
>> "U.S. Janet B." wrote in message
>> ...
>>
>> On Thu, 6 Apr 2017 10:37:26 +0100, "Ophelia"
>> > wrote:
>>
>>>"jmcquown" wrote in message news
>>
>>>If you can find that cut of pork I do hope you'll try this
>>>marinade. Grilled, broiled, baked... the mariade is really tasty.
>>>
>>>You'll notice there's no pepper in the marinade. Ginger can be a
>>>tad spicy but this isn't hot. I think you'd like it.
>>>
>>>Jill
>>>
>>>===
>>>
>>>I had already saved your recipe .. hang on ..
>>>
>>>Phew thought I had lost it <g>
>>>
>>>Marinade for pork
>>>
>>>The marinade is mixed in a blender or food processor:
>>>several cloves of garlic, onion, teriyaki sauce, a splash of
>>>neutral oil such as canola, mandarin oranges with the juice. It's
>>>a wonderful marinade for pork.
>>>
>>>Now to get going and have a look around)
>>>
>>>Thank you
>>
>> I've saved the marinade as well. I know my husband will love
>> this. thanks
>> Janet US
>>
>>
>> ====
>>
>> Oh I left out any 'hottish stuff' You might want check the
>> original.
>>
>> I had edited it to our taste, sorry
>>
>>
>
>Oh, then you probably don't care for horseradish. I must have it as
>a condiment for beef brisket, corned beef, and as an addition to my
>cocktail sauce for prawns, and perhaps a litle bit in my coleslaw
>dressing. But, then, I do like most hot flavors. Surprisingly,
>David also likes hot flavors but not horseradish.

That's o.k., I will take O's. I love horseradish. I grow my own.
Never thought of putting it in cole slaw. Have you tried putting it
in mashed potatoes? Yum
Janet US

"Wayne Boatwright" wrote in message
.45...

On Thu 06 Apr 2017 08:03:25a, Ophelia told us...

> "U.S. Janet B." wrote in message
> ...
>
> On Thu, 6 Apr 2017 10:37:26 +0100, "Ophelia"
> > wrote:
>
>>"jmcquown" wrote in message news
>
>>If you can find that cut of pork I do hope you'll try this
>>marinade. Grilled, broiled, baked... the mariade is really tasty.
>>
>>You'll notice there's no pepper in the marinade. Ginger can be a
>>tad spicy but this isn't hot. I think you'd like it.
>>
>>Jill
>>
>>===
>>
>>I had already saved your recipe .. hang on ..
>>
>>Phew thought I had lost it <g>
>>
>>Marinade for pork
>>
>>The marinade is mixed in a blender or food processor:
>>several cloves of garlic, onion, teriyaki sauce, a splash of
>>neutral oil such as canola, mandarin oranges with the juice. It's
>>a wonderful marinade for pork.
>>
>>Now to get going and have a look around)
>>
>>Thank you
>
> I've saved the marinade as well. I know my husband will love
> this. thanks
> Janet US
>
>
> ====
>
> Oh I left out any 'hottish stuff' You might want check the
> original.
>
> I had edited it to our taste, sorry
>
>

Oh, then you probably don't care for horseradish. I must have it as
a condiment for beef brisket, corned beef, and as an addition to my
cocktail sauce for prawns, and perhaps a litle bit in my coleslaw
dressing. But, then, I do like most hot flavors. Surprisingly,
David also likes hot flavors but not horseradish.



Wayne Boatwright

===

Yep

--
http://www.helpforheroes.org.uk

"U.S. Janet B." wrote in message
...

On Thu, 06 Apr 2017 15:30:49 GMT, Wayne Boatwright
> wrote:

>On Thu 06 Apr 2017 08:03:25a, Ophelia told us...
>
>> "U.S. Janet B." wrote in message
>> ...
>>
>> On Thu, 6 Apr 2017 10:37:26 +0100, "Ophelia"
>> > wrote:
>>
>>>"jmcquown" wrote in message news
>>
>>>If you can find that cut of pork I do hope you'll try this
>>>marinade. Grilled, broiled, baked... the mariade is really tasty.
>>>
>>>You'll notice there's no pepper in the marinade. Ginger can be a
>>>tad spicy but this isn't hot. I think you'd like it.
>>>
>>>Jill
>>>
>>>===
>>>
>>>I had already saved your recipe .. hang on ..
>>>
>>>Phew thought I had lost it <g>
>>>
>>>Marinade for pork
>>>
>>>The marinade is mixed in a blender or food processor:
>>>several cloves of garlic, onion, teriyaki sauce, a splash of
>>>neutral oil such as canola, mandarin oranges with the juice. It's
>>>a wonderful marinade for pork.
>>>
>>>Now to get going and have a look around)
>>>
>>>Thank you
>>
>> I've saved the marinade as well. I know my husband will love
>> this. thanks
>> Janet US
>>
>>
>> ====
>>
>> Oh I left out any 'hottish stuff' You might want check the
>> original.
>>
>> I had edited it to our taste, sorry
>>
>>
>
>Oh, then you probably don't care for horseradish. I must have it as
>a condiment for beef brisket, corned beef, and as an addition to my
>cocktail sauce for prawns, and perhaps a litle bit in my coleslaw
>dressing. But, then, I do like most hot flavors. Surprisingly,
>David also likes hot flavors but not horseradish.

That's o.k., I will take O's. I love horseradish. I grow my own.
Never thought of putting it in cole slaw. Have you tried putting it
in mashed potatoes? Yum
Janet US

===

LOL with my pleasure )



--
http://www.helpforheroes.org.uk