Curry Orange Country Pork Ribs Food

CURRY-ORANGE COUNTRY PORK RIBS

Steps:

• Combine the orange juice, onion, garlic, brown sugar, curry powder, ginger and red pepper.
• Place the ribs in a large glass pan and pour the marinade over. Cover and refrigerate about 8 hours or overnight, turning ribs over a couple of times.
• Preheat oven to 325°F.
• Coat a large baking pan with rack with non-stick cooking spray.
• Remove the ribs from the marinade; reserve the marinade.
• Place the ribs on rack in baking pan, cover with foil and bake 1 hour.
• Uncover and sprinkle with the salt and pepper and continue baking another 45 minutes, basting occasionally with the marinade.
• Serve with Spicy Peanut Sauce.
• SPICY PEANUT SAUCE:.
• Stir together peanut butter, yogurt, soy sauce, sesame oil, hot chili oil and curry powder. Slowly add boiling water, stirring until smooth.
• Serve immediately.

COUNTRY PORK RIBS -- OLE! (CROCK POT)

Steps:

• Spray 4-quart crock pot with cooking spray, or use a crock pot liner!
• Salt and pepper the ribs on both sides; place into crock pot.
• Add lime juice, zest, minced garlic, and minced chili pepper.
• Sprinkle raw sugar over all.
• Cover with lid and crock on HIGH for 4 1/2 hours, or until fork tender.
• NOTE: Use your own judgement regarding time, if you Crock on LOW!

ORANGE GLAZED COUNTRY PORK RIBS

Steps:

• Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
• Cover; cook on low setting for 8 to 9 hours.
• About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
• In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
• Stir in 3/4 cup juices from slow cooker; discard remaining juices.
• Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
• Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
• (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).

COUNTRY PORK RIBS

Steps:

• In a bowl, combine the first 10 ingredients; mix well.
• Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs.
• Seal and turn to coat; refrigerate for at least 4 hours.
• Cover and refrigerate remaining marinade.
• Drain and discard marinade from the ribs.
• Grill, covered, over indirect medium heat for 20 minutes on each side.
• Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade.
• Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• Baste ribs with some of the sauce.
• Grill 15-20 minutes longer or until a meat thermometer reads 160 degrees, turning and basting occasionally.
• Serve with the remaining sauce.

BAR-B-CUED COUNTRY PORK RIBS

Steps:

• Combine flour, garlic powder, salt and pepper in plastic bag.
• Shake the ribs in this mixture.
• Brown ribs in hot oil.
• Mix water with remaining ingredients.
• Pour over ribs.
• Bring to a boil.
• Reduce heat to low and simmer for 1 to 1-1/2 hours.
• Add water if necessary while cooking.

COUNTRY PORK RIBS AND SAUERKRAUT

Steps:

• Trim as much fat as possible off pork.
• Put flour zip lock bag add pork & shake well to coat.
• Heat 2 tbsp oil in stock pot.
• Add pork; brown on both sides. Remove pork from pot (may need to do this in 2 batches, adding more oil if needed).
• Slice onions then cut in half once mince garlic and saute with onion until translucent (again you may need to add more oil).
• Add undrained sauerkraut, undrained pineapple, bay leaves, and caraway seeds.
• Return pork.
• Mix gently but well.
• Cover and simmer slowly for 3 hours.
• If the liquid evaporates to quickly turn down heat and add some water. It should stay slightly watery.
• Gently remove pork and place on serving tray. Then remove sauerkraut and place next to pork.
• Salt and pepper (you don't need much salt).
• Serve with boiled potatoes.