It's been a long time since I've posted anything from kitchen, but it's been quite a while since I've been able to do any serious cooking. Liz is out of town for a week visiting our oldest daughter, so I'm taking full advantage of the culinary freedom to try some new recipes.

Last night's dinner:

Sweet & Sour Country Ribs

Ingredients*
2-3 lbs country pork ribs
4 Tbsp soy sauce
2 cloves garlic, minced
1 can (20oz) chunk pineapple in juice
1 tsp crushed coriander
1/2 lb snow peas
2 tsp chopped candied ginger

Directions
Start the oven going to 325 degrees.
Put the ribs into a shallow casserole dish (9x13 works well).
Pour pineapple juice over ribs. Save the pineapple chunks for later.
Drizzle the soy sauce over the ribs, then sprinkle with the garlic and coriander.
Bake for an hour and a half to two hours, basting with the juices every half hour or so. The ribs should be very tender.
Put the ribs onto a heated platter and pour the juices from the pan into a large measuring cup or bowl. Let it settle for a few minutes and then skim the grease from the top.
Heat a medium frying pan on the stove.
Add the pan juices and bring to a boil. Let it cook, stirring frequently, until it begins to cook down.
Add the snow peas and stir, let them cook for a couple of minutes, until they turn bright green and are just tender crisp.
Add the pineapple chunks and stir in to heat through.
Pour it all over the ribs and sprinkle with candied ginger.

We served rice on the side, with the pan juices over the rice. Mmmmmmm. This one is going into my recipe book.

*That's what the recipe called for, but here's what I did different.
First, I forgot the garlic. Just flat out forgot it. Didn't have any coriander or candied ginger either. Instead I sprinkled about a tsp of ground ginger over the ribs before going into the oven, and at the table a dash of soy sauce on the ribs really woke up the flavor.

Posted by: Ted at 05:41 AM | category: Recipes
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