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)
Serves 2

  • 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
  1. In small bowl, combine orange marmalade, soy sauce, rosemary, garlic, thyme and 1/4 teaspoon salt; mix well.
  2. Rub salt into both sides of ribs or pork chops.
  3. Pan-fry ribs or pork chops till slightly brown.
  4. Place the ribs or chops onto a baking tray and pour sauce over the meat.
  5. Pop the meat into the oven (200degrees) for about 15 minutes or until meat is pink inside.
As for the sides, I whipped up some asparagus using a recipe that I found on Noobcook – btw, fantastic blog that I stumbled upon and will be blog-marking for future reference.
Roasted Asparagus with Garlic, Lemon & Thyme (Recipe from NoobCook)
Serves 2
  • 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
  1. Prepare the asparagus by trimming & discarding the bottom ends and removing the outer skin on the stalks.
  2. 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.
  3. 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).
  4. Roast the asparagus in pre-heated oven of 200C for about 20 minutes, or until the tips start to brown slightly.
Much happier with the results for last night’s dinner!  These recipes are a keeper and I look forward to perfecting them further.  😉

4 thoughts on “Oven-grilled.

    • Lady J says:

      Thanks dear! I’m going to try out your spicy lasagne recipe one day! I was looking at it the other night and drooling at the thought of making it. Hehe..

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