YIELD Makes 4 servings
|3||pounds baby back pork ribs, cut into halves|
|2||tablespoons fresh lemon juice|
|2||tablespoons orange juice|
|2||tablespoons soy sauce|
|2||cloves garlic, minced|
|1/4||cup orange marmalade|
|1||tablespoon hoisin sauce|
- Place ribs in large resealable bag. Combine lemon and orange juices, soy sauce and garlic in small bowl; pour over ribs. Seal bag; turn to coat. Marinate in refrigerator at least 4 hours or up to 24 hours, turning once.
- Preheat oven to 350°F. Drain ribs; reserve marinade. Place ribs on rack in shallow, foil-lined roasting pan. Brush half of marinade evenly over ribs; bake 20 minutes. Turn ribs over; brush with remaining marinade. Bake 20 minutes.
- Remove ribs from oven; pour off drippings. Combine marmalade and hoisin sauce in cup; brush half of mixture over ribs. Return to oven; bake 10 minutes or until glazed. Turn ribs over; brush with remaining marmalade mixture. Bake 10 minutes more or until ribs are browned and glazed.
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Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.