I tried this new recipe. Turned out great.
I made two changes - first 1 c. of soy sounded
like way too much to me so I only used 1/4 c.
and added an extra 3/4 c. oj to make up the liquid.
I also used fresh minced ginger instead of ground.
Also, I just put the ribs (cut in 2-rib sections) and
all the marinade in the casserole dish and baked one
hour then turned the nicely browned sides down and
baked another 1/2 hour or more to brown the other
sides. The marinade reduced nicely to make a lovely
bit of sauce to spoon over the ribs on serving.
I also got some marked down zucchini (half price - a
little on the large size). I sliced them about 1/3 inch
thick and brushed them with olive oil and put them on
a baking sheet with non-stick foil. I then seasoned
them with freshly ground pepper and some lemon pepper
and salt and baked them at 450 for about 15 minutes and
then put them in the broiler to brown for about 5 minutes.
They were delicious!
I was going to make potatoes or rice also but didn't
have the energy. But the meal was excellent without
anything else.
MARMALADE-GLAZED SPARERIBS
1 cup soy sauce
1 cup orange marmalade
1 cup orange juice
1 tablespoon minced garlic
1 teaspoon ground ginger
6 pounds pork spareribs, cut into individual ribs
Whisk first five ingredients in large bowl. Add ribs; toss to coat.
Transfer ribs and marinade to 15"x10"x2" glass baking dish. Cover and
refrigerate over night, turning ribs occasionally. Line 2 large
roasting pans with foil. Transfer ribs from marinade to pans. Roast at
350F, until golden brown, very tender, and well glazed. Rotate pans
halfway through roasting and basting frequently with marinade, about 1½
hours. (Source - Daily Recipe Swap at Recipelink (Bon Appetit))
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
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