Wednesday, July 13, 2016

Mandarin Spare Ribs

Mandarin Spare Ribs

adapted from

A Mess Of Pottage, et al by Eloise Wall
(owned by Grandma Mary)


4-5 lbs. pork spare ribs
1 jar (12 oz.) or 1 cup of orange marmalade
1 cup of soy sauce
3 cloves of garlic, chopped
1 teaspoon ground ginger


1. Place all ingredients in a 1 gallon plastic bag to marinate pork.

2. Refrigerate for at least 12 hours, occasionally turning bag to ensure all the meat is thoroughly marinated.
3. Preheat oven to 325 degrees.
4. Place ribs on rack in roaster.

5. Roast in oven for 2 1/2 hours, basting every 1/2 hour. (Pour marinade in a bowl and keep in refrigerator between bastings.)
6. Pour remainder of marinade over ribs. Cover with lid or foil.
7. Bake for additional 1/2 hour.
8. Serve.


This is silly easy to make. I modified it by increasing the cook time while decreasing the oven temperature (which was originally a vague "moderate oven temperature"). I covered it at the end with the rest of the marinade to give it a flavor boost.

The whole family loved this! We dug in, made a mess, and enjoyed every bite. I didn't make any extra sauce to serve with it, and it didn't need any.

The only caution I have to give is this: It smells wonderful while cooking, and just 1/2 way through I was bombarded with the chorus, "When's dinner?" I appeased everyone with a light snack to keep them from circling the kitchen like sharks.

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