SANDRA'S TERIYAKI SAUCE (Homemade)

An easy and tasty option to make your own Teriyaki Sauce.

I always have some of this Asian sauce on hand for those last-minute stir-fry recipes
for quick meal options on those busy nights...

Prep: 5 Mins.
Yields: 1 Pint (2 Cups)

1-½ cups dark brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian-style barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground)

2 garlic cloves, grated

½ teaspoon freshly ground pepper

METHOD

Add all ingredients to a nonreactive (glass/ceramic) bowl, and whisk to combine. Use in your favorite teriyaki recipe or as a marinade, including basting grilled meat, poultry, fish, and shellfish.

Store in an airtight jar in refrigerator~ Enjoy!

SANDRA’S ASIAN SLOW-COOKER TERIYAKI CHICKEN

A perfect dinner to quickly throw together

either in the morning and slow cook on low for 8 hours,

or during your lunch hour and slow cook on high for 4 hours...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: High 4 Hrs, or Low 8 Hrs.; + Broil: 3-5 Mins

INGREDIENTS:

Chicken:

1 yellow onion, cut into wedges

6 bone-in skin-on chicken thighs

1-½ cups brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian type of barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)

2 garlic cloves, minced

½ teaspoon freshly ground pepper

Garnish:

1 tablespoon fresh parsley, chopped

1 tablespoon toasted sesame seeds

--Prepared steamed rice

--Prepared garden salad

METHOD:

In mixing bowl, combine brown sugar, soy sauce, chicken broth, hoisin sauce, ginger, garlic, and pepper, then set aside.

Place onion wedges in bottom of slow cooker, chicken thighs on top, and pour teriyaki mixture over chicken.

Cover slow cooker and cook on high-heat setting for 4 hours, or low-heat setting for 8 hours.

Transfer chicken thighs skin side up to a broiler using a slotted spoon.  Pierce chicken skin with a paring knife.  Broil teriyaki chicken in oven on top rack position until brown and crispy, about 3 to 5 minutes.

Sprinkle teriyaki chicken thighs with parsley and sesame seeds, then serve with prepared steamed rice and a nice garden salad. ~ Enjoy!

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!


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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!

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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.