SANDRA'S ORIGINAL ORANGE-MANGO PORK RIBS

I prepared these Orange-Mango Ribs

for our Friday night family get-together

and they were a hit, along with my

Smokin' Baked Beans

and Coleslaw...

Servings: (10-12)

Prep: 10 Mins. |

3 hrs. 45 Mins.

INGREDIENTS:

Pork Ribs:

6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]

Marinade:

2 cups orange/mango juice

-- (I use Naked brand)

2 (1.06-oz.) pkts. dry teriyaki marinade mix

1 teaspoon freshly grated ginger

2 teaspoons smoked paprika

Sauce:

1-1/2 cups orange/mango juice

1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

1 tablespoon dark brown sugar

METHOD:

Trim ribs, and place in large, shallow non-reactive glass baking dish, 

then set aside.

 In a small bowl, combine marinade ingredients, 

and pour over ribs in baking dish. 

Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill over in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. 

Cover baking pan tightly with heavy-duty foil, and bake for 2 hours 

(or over in-direct heat on a covered grill).

While ribs are baking/grilling, 

make the sauce by first adding the leftover marinade to a small saucepan. 

Bring to a boil for 5 minutes over high heat. 

Reduce heat to medium and add the sauce ingredients. 

Simmer, uncovered, for 15 to 20 minutes to reduce and thicken, 

then remove from heat. 

Pour half the sauce into a small bowl for basting ribs while cooking. 

Reserve the other half in the covered saucepan separately for serving.

Remove ribs from oven, then uncover.

Carefully baste par-baked ribs 

with the designated sauce in the bowl.

Continue baking/grilling, uncovered, for 30 minutes longer, 

then re-brushing half way through baking with designated sauce. 

Cut ribs into serving portions and place on a platter, 

along with the other designated serving sauce from saucepan 

that was reheated, then poured into a small bowl for dipping.

Enjoy!

Optional sides:

Smokin' Baked Beans Recipe

Best Coleslaw Recipe

SANDRA’S EASY SLOW-COOKER ASIAN BONELESS PORK RIBS

Oh my, these Asian Pork Ribs 
turned out spectacularly fabulous...
~~~~~~~~~~~~

I found my photograph and recipe 
are featured 

@ http://3quartslowcooker.net/
sandras-easy-slow-cooker-asian-ribs/

Serves: (4)
Prep: 10 Mins. |
Slow Cook: 5 Hrs.

Posted by Sandra

INGREDIENTS

3 lbs. boneless country-style pork ribs
1 medium yellow onion, cut into ½” wedges

***Sauce:
1/2 cup packed dark brown sugar
4 tablespoons tamari
--(aged soy sauce)
½ cup ketchup
¾ cup apple juice
2 tablespoons honey
2 tablespoons rice wine vinegar
½ teaspoon toasted sesame oil
2 garlic cloves, minced
½ teaspoon ground pepper
½ teaspoon ginger
¼ teaspoon red pepper flakes
½ teaspoon dry mustard

Garnish Ingredients:
--1 tablespoon sesame seeds (toast in dry skillet over low heat, until light golden brown)
--1 green onion, sliced

METHOD

Trim ribs of excess marbling, and wash and pat dry.

In a medium bowl, whisk the sauce ingredients.

Place onion wedges in bottom of the cold slow cooker; top with ribs, and then pour the sauce over them. Cover, and cook on low for 5 hours, until meat is tender.

Place ribs on a serving platter using tongs, and the caramelized onions along side; sprinkle with toasted sesame seeds, and green onions. ~ Enjoy!


~~~~~~~~~~~~~


Tip: I served these ribs with baked sweet potatoes, and a garden salad lightly drizzled with an Asian vinaigrette.

SANDRA'S TASTY TANGERINE BBQ BONELESS PORK RIBS

What a treat these tasty boneless ribs are,
they have a great moistness inside 
and a perfect texture outside...

Servings: (4)
Prep: 10 Mins. |
Cook: 3 Hrs.

Posted by Sandra 

INGREDIENTS:

***Boneless Country-Style Pork Ribs:
3 lbs. bonless country-style ribs
1 teaspoon garlic powder
1 teaspoon onion powder
sea salt and ground pepper to taste

***Marinade:
1 cup tangerine juice
1 (1.06-oz.) pkg. dry teriyaki marinade mix
1/2 teaspoon freshly grated ginger
1 teaspoon smoked paprika

***Sauce:
1 cup tangerine juice
1 cup barbecue sauce (recommend Bull’s-Eye Original)

METHOD:

Place ribs in a large pot of water, just enough to cover ribs, and sprinkle with garlic powder, onion powder, sea salt, and ground pepper.  Bring to boil, reduce heat, cover, and simmer for1 hour.

Meanwhile, in a small bowl, combine marinade ingredients. When ribs are done par-cooking, remove ribs with tongs and place them in a 9"x"9 baking dish, and pour marinade mixture over the top.  Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees.

Remove ribs from marinade mixture, and discard marinade. Place ribs on rack of shallow broiling pan lined with foil, and sprayed with oil. Cover tightly with foil, and bake for 45 minutes.

While ribs are cooking, make sauce by adding 1 cup tangerine juice, and 1 cup barbecue sauce to a small sauce pan; stir, and bring to boil.  Reduce heat to low and simmer, uncovered, for 15 minutes to reduce sauce, and remove from heat.

Remove ribs from oven after 45 minutes, uncover (reserving foil), and carefully baste with the sauce, and continue baking, uncovered, for 15 minutes longer; turning and brushing midway with the sauce. Remove from oven, and let rest, lightly tented with reserved foil for 10 minutes.  Serve, and enjoy!


~~~~~~~~~~~~~~~~~~~~

Tips: Serve with coleslaw, or potato salad, and baked beans! Also, at time we BBQ grill the ribs over indirect heat in the same method as for the oven (while still boiling, and marinating the ribs for the same amount of time as listed above). Further, it will cut your time immensely if you boil and marinate the ribs the morning or night before you anticipate cooking them!

SANDRA'S ORIGINAL ORANGE-PINEAPPLE BABY BACK RIBS

My husband and I agree that these are the absolute best ribs we've ever made...

Servings: (4 to 6)
Prep: 10 Mins. |
3 hrs. 45 Mins.

INGREDIENTS:

***Baby Back Ribs:
3 racks pork baby back ribs
1 teaspoon garlic powder
1 teaspoon onion powder
kosher salt and freshly ground pepper, to taste

***Marinade:
2 cups orange/pineapple juice -- (I use Tropicana)
2 (1.06-oz.) pkts. dry teriyaki marinade mix
1 teaspoon freshly grated ginger
2 teaspoons smoked paprika

***Sauce:
1-1/2 cups pineapple/orange juice
1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

METHOD:

Remove thin silver membrane from the back of ribs (I use clean pliers). Place ribs in a large pot of water just enough to cover ribs, and sprinkle with garlic powder, onion powder, and kosher salt and freshly ground pepper, to taste. Bring to boil, reduce heat and cover to simmer for 1 hour.  Remove ribs, and let cool for 15 minutes.

Meanwhile, in a bowl combine 2 cups orange/pineapple juice, both packets of teriyaki mix, 1 teaspoon freshly grated ginger, and smoked paprika. Pour marinade mixture over ribs in a non-reactive shallow pan. Cover and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill you'll be using in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. Place ribs on rack of shallow broiling pan lined with foil (meat side up). Cover tightly with foil, and bake for 1 hour (or do so over in-direct heat on a covered grill).

While ribs are baking/grilling, make the sauce by first adding the rib marinade to a small saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add 1-1/2 cups orange/pineapple juice, and 1-1/2 cups barbecue sauce. Simmer, uncovered, for 15 minutes to reduce sauce; remove from heat. Pour half of the sauce into small bowl for basting ribs while cooking.  Reserve the other half separately for serving in the covered sauce pan.

Remove ribs from oven, uncover, and carefully baste with the designated sauce in the bowl, and continue baking/grilling, uncovered, for 30 minutes longer; turning and brushing half way with the designated sauce. Cut ribs into serving portions and place on a platter, along with other designated sauce from saucepan that has been reheated and poured into a small bowl for dipping. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~

Tips: Serve with grilled corn on the cob, coleslaw, or potato salad, baked beans, and warm and crusty bread. Also, at times we use the BBQ grill over indirect heat in the same method as for the oven (while still boiling, and then marinating the ribs for the same amount of time listed). Further, it will cut your prep time immensely if you boil and marinate the ribs the morning or night before you anticipate baking/grilling them.