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Blood Orange Hoisin Marinated County Style Ribs

Asian inspired pork, nice and easy and very good dish that you will love!

I have made this several times now, once in the oven and a few times on the grill.  I think they are better on the grill.

  • 2 or so Lbs. Country Style Ribs (boneless)
  • 2 blood oranges juiced (sub regular oranges when bloods are out of season)
  • 1 cup Hoisin sauce (found in the Asian section in the store)
  • 2 tsp. soy sauce (low sodium)
  • 2 tsp. rice vinegar
  • 2 tsp. honey
  • 2 tsp. powdered ginger
  • ¼ or more red pepper flakes

Mix all ingredients excluding the ribs, reserve half of the sauce and marinate the ribs with other half.  Place ribs in fridge and let marinade for 4 hours or up to 12 hours.

Get the grill nice and hot, grill ribs until done, basting with reserved sauce every so often.

Blood orange Hoisin ribs

Serve with rice, you could cut up and make lettuce wraps or just serve as is.  (I did not think of the wrap thing until now, I think I will try this next!

Note: cook in the oven at 350° F until pork is done (160° F in its thickest part) anymore and they will dry out.

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