Friday, October 28, 2005

Chinese Pork Ribs

Being a mother to two small children means that sometimes, the Crock Pot is your best friend. This recipe, discovered by my mother in an issue of Quick Cooking, tastes great and is good to serve when company is coming and you don't have time to really do a lot of cooking beforehand. A little preparation in the morning and this main dish is ready to go in the evening. I like serving it with rice to soak up the light marinade that coats the ribs after cooking.

1/3 cup soy sauce
1/3 cup orange marmalade
3 tablespoons ketchup
2 garlic cloves, minced
3 to 4 pounds bone-in (or boneless) country-style pork ribs

Combine the soy sauce, orange marmalade, ketchup, and minced garlic in a bowl. Pour half of the marinade into the Crock Pot. Add the pork ribs (make sure your Crock Pot is big enough to handle the amount of ribs). Drizzle the ribs with the remaining marinade. Cook on low for 6 hours or until tender.


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