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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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