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| Country Ribs served with tangerine and saffron rice. The tangerine in the photo made for 4 tangerines total. |
"Started with about 5# of
boneless country ribs, grated fresh ginger (lots because I think ginger &
pork...devine) fresh grated garlic 3-4 largish cloves, zest & juice from
3-5 tangerines (depends on size, like I said, smell is my guide.) one can of
Vernor's ginger ale, some soy sauce, not quite as much as the soda...umm, oh
yes, pure maple syrup and a bit of white pepper....green onions and thinly
sliced habenero. Think that was it. Oh yeah, also a little bit of sesame oil,
best to rub that on the meat with the grated things at the start. Mostly, make
sure enough to cover meat. The habenero was great, I love the taste."
"Oh, oh, oh, I almost
forgot, I had fresh pineapple spears in the fridge, so I added one thinly
sliced spear and poured in the juice from the bottom of the container. Lol. I'm
a whatever is in the fridge cook, like my Mama! But they did turn out yum!
"
