The Adventures of 'The Kidds'

Well, Don just bought around 15 lbs of country-style pork ribs (from the shoulder) since it was on sale at Meijer a couple weeks ago. This cut of pork is best cooked under low heat for a long time; many people put it in the crockpot or grill it under indirect heat for a few hours. In Filipino cuisine, it is one of the suggested cuts for pork adobo.

I was trying to find a recipe that doesn’t take more than 2 hours so I combined a couple recipes I found online and it worked out great! It was super easy:

2 to 2.5 lbs country style ribs
1/2 cup teriyaki sauce
1/3 cup orange marmalade (or Mango Jam, or whatever fruit preserve you happen to have, just stick close to orange-colored ones)

Line a baking dish with foil and spray nonstick oil. Place the ribs on the prepared dish. Mix the sauce and marmalade, pour over the ribs. Cover with foil and bake at 325ºF for 1.5 hours. Take off cover, raise temp to 400ºF and bake for 15-20 more minutes to brown.

The cut we had still had some bone and a layer of pork fat/skin, which added lots of flavor. Yummy!!! If you are familiar with Pata Tim, it tasted very similar (I guess because of all the pork fat). If you want to decrease the fat content, you could prepare this a day ahead, refrigerate, and take off the solidified fat layer.

This all started several months ago.  Actually probably sometime last year, but either way, this process has been a long time coming.  We talked about installing a new hood above our range, we wanted one that would now vent outside instead of venting back into our face.  (Honestly it never vented in our face, but it would have it we were a little taller.)

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