Shane’s Recipe Blog

Archive for the ‘Meat Dishes’ Category

Ginger-Glazed Ribs

Ingredients:
For the ribs:
1 package center-cut spare ribs
Salt and ground black pepper

For the sauce:
1/4 cup finely chopped onion
1 clove garlic, minced
2 teaspoons olive oil or cooking oil
1/3 cup bottled chili sauce
1/3 cup apricot preserves
1 tablespoon soy sauce
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

Directions:
1. Preheat oven to 350˚F. Cut ribs into single-rib portions or into four parts. You’re preference. Sprinkle the ribs with salt and pepper. Arrange ribs, on a cookie sheet that is covered in foil. Roast for 55 minutes to 1 hour in preheated oven or until tender.

2. While the ribs are in the oven, make the sauce, in a small saucepan cook and stir onion and garlic over medium heat for about 3 minutes or until onion is tender. Stir in chili sauce, apricot preserves, soy sauce, and ginger. Heat and stir until bubbly.

3. When the 55 minutes or 1 hour is up, using a pastry brush, brush ribs with glaze. Then brush more on it again twice more in 5 minute intervals for the next 15 minutes

Source:
This recipe is modified from the Ginger-Glazed Cocktail Ribs from the book Anyone Can Cook by Better Homes and Gardens.

Pork Chops Dijon

Ingredients:
2-4 loin pork chops (1-1 1/4 lbs, total)
2 Tbsp cooking oil, i.e. canola
3 Tbsp dijon-style (creamy) mustard
2 Tbsp Italian or Ceasar salad dressing
1 small onion, sliced thin

Directions:
Slice the onion and set aside. In a small mixing bowl, combine the mustard and the dressing, mix well and set aside.

Heat the oil in a saute pan over medium heat, moving the pan to coat the bottom with the oil. Place a tiny piece of onion in it, when the onion piece starts to sizzle, it’s ready.

When the oil is hot, cook the onions until they are soft, but not translucent. Remove the onions and set aside.

Turn the heat up to high and carefully place the pork chops into the pan. Brown them on all sides.

When the chops are brown, turn the heat down to medium-low and cover the meat with the onions and mustard-mixture. Cover and simmer for about 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 155˚ (F)

When the thermometer reads 155˚, remove from heat and let stand, covered, for five minutes. This is for resting and is important for keeping the juices in.

Source:
I found this recipe under the name “Eowyn’s Pork Chops Dijon” at a Lord of the Rings fan-site, The Council of Elrond.