After Monday’s not-so-great dinner, I decided to put in a little more ‘heart’ into researching and to whip out a nicer meal for last night’s dinner. Had some leftover ribs in the freezer and was in the mood for some finger-licking barbequed ribs. Since I don’t have much sauces to play with, I made do with the remaining ingredients in our fridge before the move into our new rental.
Baked Finger-licking Ribs (Recipe adapted from Cooks.com)
- 1 small pack of orange marmalade (the type they give at hotel buffets)
- 1 tsp. soy sauce
- 2 sprigs of fresh rosemary
- 3/4 tsp. salt
- 1 clove of garlic (minced)
- 2 springs of fresh thyme
- Lean pork ribs or Pork Chops
- In small bowl, combine orange marmalade, soy sauce, rosemary, garlic, thyme and 1/4 teaspoon salt; mix well.
- Rub salt into both sides of ribs or pork chops.
- Pan-fry ribs or pork chops till slightly brown.
- Place the ribs or chops onto a baking tray and pour sauce over the meat.
- Pop the meat into the oven (200degrees) for about 15 minutes or until meat is pink inside.
- 20 medium to thick stalk asparagus (do not use pencil-thin types) – I used about 12 stalks of asparagus for this recipe
- 5 garlic cloves, peeled & finely chopped
- 5 garlic cloves, slightly mashed
- 3 thin slices lemon
- Lemon juice
- 2 sprigs of fresh thyme (for better results, dip them in hot water for 30 seconds before use)
- 2 tbsp extra virgin olive oil
- Sea salt and freshly cracked black pepper
- Prepare the asparagus by trimming & discarding the bottom ends and removing the outer skin on the stalks.
- Coat asparagus with extra virgin olive oil. Season with sea salt and black pepper. Arrange asparagus spears one layer on a roasting tray. For convenience of cleaning, you can line the tray with aluminium foil.
- Top asparagus with chopped garlic, lemon slices, thyme, bay leaves and garlic cloves. Squeeze a bit of lemon juice (not too much – you want a mild citrus flavour but not sour taste).
- Roast the asparagus in pre-heated oven of 200C for about 20 minutes, or until the tips start to brown slightly.