pmeheran
Senior Cook
This one even pleased my picky brother in law.
He feels that anything other than salt and pepper is verboten.
I picked up the rack of spare ribs at a gormet (spelling?) grocery. They were very lean, and only 99 cents a lb. Sooooo. when I go home I formulated a recipe for the marinade. The result was something he would eat and even said I should patent it.
Here it is:
1 cup of orange juice [frozen is fine]
1/2 cup teryaki sauce
1 1/2 tsp salt or to your taste
1 tbsp brown sugar [dark]
1 tsp garlic powder [or chopped fresh to taste]
1 tsp onion powder [or chopped fresh to taste]
1 tsp sweet paprika
2 tsp tumeric
1 tsp Cavender's greek seasoning or more if you like
Add lib = maybe a little olive oil, or toasted sesame oil, or chili powder [I can't as I am allergic to it] etc.
I do these things over a pan of water to prevent burning. Oh I also drape a cover of foil over the ribs. The ribs can be cooked either in an oven or out on a grill or even in a smoker, so use your imagination. Have fun.........
He feels that anything other than salt and pepper is verboten.
I picked up the rack of spare ribs at a gormet (spelling?) grocery. They were very lean, and only 99 cents a lb. Sooooo. when I go home I formulated a recipe for the marinade. The result was something he would eat and even said I should patent it.
Here it is:
1 cup of orange juice [frozen is fine]
1/2 cup teryaki sauce
1 1/2 tsp salt or to your taste
1 tbsp brown sugar [dark]
1 tsp garlic powder [or chopped fresh to taste]
1 tsp onion powder [or chopped fresh to taste]
1 tsp sweet paprika
2 tsp tumeric
1 tsp Cavender's greek seasoning or more if you like
Add lib = maybe a little olive oil, or toasted sesame oil, or chili powder [I can't as I am allergic to it] etc.
I do these things over a pan of water to prevent burning. Oh I also drape a cover of foil over the ribs. The ribs can be cooked either in an oven or out on a grill or even in a smoker, so use your imagination. Have fun.........