![]() ![]() All I can think is that somehow there was way too much sugar in the sauce and that's what caused it to catch fire. There had been no flames on the coals at all when I put the ribs on the barbeque. By the time I went to check on them and turn them, they were completely burnt through, lots of flames. Perhaps since I used frozen orange juice concentrate that might've had a high sugar content, or maybe I reduced the sauce too much, but my ribs caught on fire a few minutes after I first basted them. ![]() The orange overwhelmed the pork and became bitter when BBQd. I'm not a big fan of allspice, so I reduced that some and added more thyme. I've also substituted honey for the maple, also with good results. ![]() I've made this several times with good results. I slowly baked mine in the convection oven on the "meat" setting and turned them often. Definetely would do again in a tripple batch for a party.appetizer. The glaze is YUMMY! My daughter LOVED them. This recipe was easy to make and the longer you marinade the meat (I did the overnight) the tastier they are. Site & it made a great pairing.(The pineapple is intended as dessert, but it made a great side with the pork.) We thought this marinade would be terrific on salmon or chicken. Sliced, arranged on serving platter, pour reduced 'sauce' over both, garnished the platter with all the orange sections. When done, removed the pork from the oven, let sit for ten minutes. Meanwhile, rest of marinade in a saucepan on the stovetop, simmering, reducing, simmering, while the pork cooked. To cook, preheated the oven to 400 degrees, olive oiled a large pyrex, added the tenderloins, cooked for 10 minutes on one side - turned them and 10 more minutes. Marinaded the tenderloins for about 6 hours. I started by zesting and then supreming two oranges (cut each orange section in half, put all into a small bowl and save for later) and then adding whatever bottled oj needed to make it to a cup. Fabulous with pork tenderloin! For 6 people, I used 2 pork tenderloins. ![]()
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