4 lb (2 kg) Canadian Pork side or back ribs
1/2 cup (125 mL) beer*
1/4 cup (50 mL) orange marmalade
1/4 cup (50 mL) soy sauce
2 tsp (10 mL) sesame oil
1 tbsp (15 mL) sugar
1 tsp each minced fresh gingerroot and 5 mL Sambal Oelek,
oriental chili garlic sauce
1/2 tsp (2 mL ) prepared minced garlic
Using a fork, lift the membrane (silverskin) from the backside of the Pork rib bones. Gently peel it away from the ribs and discard
Place the Pork in a large plastic bag, non-metal bowl or sealable container.
Blend remaining ingredients and pour over Pork; seal or cover and refrigerate 3 hours or overnight, turning ribs occasionally.
Preheat barbecue on high; reduce temperature to medium. Drain marinade into a small saucepan and boil 1 minute. Place Pork ribs on grill, about 6 in (15 cm) above heat. Close barbecue cover and grill 15 minutes. Turn the ribs; baste with marinade and cook, cover closed, 15 minutes more or until golden brown.
Cut into 3 or 4 rib portions and serve with grilled corn and coleslaw.
* Non alcoholic beer may be used.
Beer Marinated Pork
Per 1 person serving
Fat 62 g
Saturated 23 g
Monounsaturated 27 g
Polyunsaturated 6 g
Cholesterol 230 mg
Sodium 830 mg
Carbohydrate 13 g
Fibre 0 g
Protein 63 g
1 lb (500 g) boneless Canadian Pork loin or leg, well trimmed, cut into thin strips
4 tsp (20 mL) vegetable oil, divided
1 medium onion, sliced
1 carrot, sliced
1 each: green and red pepper, chopped
1 cup (250 mL) sliced celery
1 clove garlic, minced
2 tsp (10 mL) grated gingerroot
1/4 tsp (1 mL) red pepper flakes
2 cups (500 mL) chopped bok choy or raw bean sprouts
1 Tablespoon (15 mL) cornstarch
1/2 cup (125 mL) orange juice
In large non-stick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Sauté onion and carrots for 3-4 minutes. Add peppers and celery and cook for additional 2-3 minutes or until tendercrisp.
Remove from pan and set aside.
Add remaining 2 tsp (10 mL) oil to skillet. Brown pork with garlic, ginger root and red pepper flakes; sauté for a minute or so. In a separate small bowl, mix together orange juice and cornstarch; add to skillet. Add cooked vegetables and bok choy or bean sprouts to skillet; heat through 2- 3 minutes, stirring
Serve over steamed rice or rice noodles.
Ginger Pork & Vegetable
StirFry (1/4 of recipe) without rice
Per 1 person serving
Fat 7.9 g
Saturated 1.4 g
Monounsaturated 4 g
Polyunsaturated 2 g
Cholesterol 64 mg
Sodium 120 mg
Carbohydrate 18.7 g
Fibre 3.5 g
Protein 31.5 g