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Country Style Ribs
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Marinated Country Style Ribs

Vicky Bryant

  • pork, beef or country style ribs (approx. 1/2 lb (.2 kg). per person)
  • Equal parts of:
  • teriyaki sauce
  • pineapple juice
  • white wine
  • 1 small can (depending on how many you are making) pineapple chunks
  • Season with:
  • 1 or more cloves finely diced fresh garlic (or 1/4 tsp (1 ml) ground if you prefer)
  • 1 slice fresh ginger, minced (1/16" thick or so) (or 1/4 tsp (1 ml) ground if you prefer)
  • sliced spring onions (optional)
  • 2 tbsp (30 ml) sesame seeds (optional)
  • cooked noodles or rice
  • Trim excess fat from ribs if necessary.
  • Mix all liquid ingredients (including pineapple chunks) and all seasonings.
  • Marinate ribs for at least 3 hours, all day is better, 24 hours is even better - be sure to rotate ribs periodically or make sure they are all covered.
  • Take left-over marinade, with pineapple, and bring to a boil in pot for 10 minutes to make it suitable to use over noodles or rice.
  • You can either start these ribs out in the oven at 350 degrees (175 C.) for about 15 minutes then finish on grill, or place on grill at med-low temperature until fully cooked.
  • You may thicken the marinade with some arrowroot or cornstarch and serve this (with the pineapple chunks) over egg noodles or rice.
  • If marinade gets too salty when boiling you may add more pineapple juice and wine and teriyaki if necessary.
  • When pouring in wine be sure and remove from stove first.
The pineapple juice is a natural tenderizer so the longer you marinate these the more tender they will be. This marinade is also good for steaks and chicken wings. The wings I marinate for two days to really pack the flavor in.

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