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       Volume I - October 20, 2008, 2008

Finger Lick’n Cheap Ribs
by Patty Liston

We do quite a bit of reading in order to bring our readers good cooking recipes. This information came from the Chicago Times food section writer, Jim Romanoff. He wrote about an inexpensive alternative to the often pricey ribs we see featured in markets and suggests that country-style pork ribs have enough fat on them to be great for slow cooking, and also grill quickly.

At less than $2 per pound (on sale), these ribs have more meat on the bone and are also sold boneless. The following recipe takes around 1-1/2 hours to prepare, reheats well, and costs just over $1 per serving. We’re licking our fingers already!

Chili-orange glazed country ribs
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4 pounds country-style pork ribs, bone-in
1 tsp. salt
1/2 cup orange marmalade
1/2 cup chili sauce
2 Tbsps. soy sauce
2 Tbsps. cider vinegar
1 Tbsp. canola oil

1. Place the ribs and salt in a large pot with a cover or in a Dutch oven. Add enough water to just cover the ribs and bring to a boil. Reduce heat, cover and simmer 45 minutes.

2. Meanwhile, in a nonreactive medium bowl, whisk together the marmalade, chili sauce, soy sauce, vinegar and oil. Set aside.

3. Preheat a gas or charcoal grill. Oil the grill grate.

4. Transfer the ribs to the grill and cook over medium heat, turning and basting with the glaze often, 20 to 30 minutes until the ribs are well browned and glossy.

5. Transfer to a platter to serve.


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