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 HOMEMADE ITALIAN HERB SEASONED BREADCRUMBS

Don't toss those ends slices of bread loaves
when you can so easily make healthy
and fresh seasoned breadcrumbs...

Yields: (1 cup)

Prep: 5 Mins.

INGREDIENTS

2 slices whole wheat bread (leave the crust on)

½ teaspoon Sandra's Italian herb seasoning blend

METHOD

Toast the slices of bread in the toaster to a medium golden brown.  Cut into 1” pieces, and pulse toasted bread in blender until fine crumbs are achieved.  Add ½ teaspoon Italian herb seasoning, and pulse a few more times.  

Store any unused portion in the refrigerator for up to 1 week.

SANDRA'S BRILLIANTLY SEASONED ACCORDION BAKED POTATOES

A fun and easy twist to baked potatoes -  
Oh my, so eye-pleasing and very tasty too...

Serves: (4)
Prep: 15 mins. |
Bake: 1 hr.

Posted by Sandra

INGREDIENTS

***Seasoned Accordion Baked Potatoes
4 large russet potatoes, scrubbed, and dried
4 garlic cloves, minced
4 tablespoons unsalted butter
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

***Toppings
1 cup sour cream
1 teaspoon garlic powder
2 tablespoon fresh parsley, finely chopped
Additional kosher salt and freshly ground black pepper, to taste

***Garnish
--2 slices of bacon, browned, and chopped into bits
--1 green onion, finely sliced

METHOD

Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Using a metal serving spoon, place each potato in the spoon, then make several slits crosswise on each potato top (as shown in above photo) making sure not to slice completely through.

In a small saucepan melt the butter over medium-low heat (ensuring that you do not brown the butter). Add the olive oil, freshly minced garlic, and kosher and ground pepper, to taste, then saute for 30 seconds.

Gently fan out each sliced potato accordion-style and brush with butter/olive oil mixture ensuring to saturate mixture between slices. Wrap each potato individually with tin foil, and place on prepared baking sheet, then bake for 1 hour.

Meanwhile, combine all topping ingredients in small bowls, and refrigerate until ready to use.

To prepare the garnish ingredients, place a small skillet over medium heat, and brown the bacon until crispy. Let cool, and chop into bits, then set aside. Thinly slice one green onion on the diagonal, and set aside as well.

After 1 hour of baking potatoes, remove from oven and toss the tin foil. Transfer hot potatoes to a serving platter, and add topping and garnish ingredients. ~ Enjoy!

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

Note:  I did not add the topping ingredients in the above photo so you are able to see the final outcome of how beautiful these potatoes actually turn out.

SANDRA'S OUTDOOR BLACKENED-SEASONED GRILLED CHICKEN

The blackened-seasoned chicken
is a wonderful way to assure
that your poultry is flavored
and grilled to moist perfection...

Servings: (4)
Prep: 15 mins. |
Grill: 20 to 30 mins.,
depending on size of chicken breasts

Posted by Sandra

INGREDIENTS
4 chicken breasts, 6 to 8 ozs. ea. with skin and bones removed (see tips for other options)
2 lemons, cut into wedges
3/4 lb. butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal).

Meanwhile, in a small saucepan melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-size cast iron skillet on the grill to heat it so it is very hot; cover grill.

Meanwhile, dip the chicken breasts into the melted butter, and generously press the chicken breasts into the blackening seasoning on each side. Be sure to press the spices into the chicken so most adheres during searing process. Spray both sides of chicken breasts with oil.

Place the chicken breasts on the hot skillet, and grill for 10 to 15 minutes (depending upon their size), and then turn the breasts over and grill for 10 to 15 minutes longer on the other side (internal temperature should read 165 to 170 degrees). Remove chicken to a plate, and tent for 5 minutes for juices to redistribute.  Serve immediately with lemon wedges. - Enjoy!

I like to serve blackened chicken over caesar salad as an entree:
-- (see recipe by clicking here: Caesar Salad with Fresh Croutons)


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


Tips:


--Grill time/temperatures for alternatives are: Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees; and Fresh Tuna steaks for 3 minutes per side (as they should be served medium rare).


--Also, I prefer to cook “blackened” recipes outdoors because you have to cook the fish/poultry at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.