Skip to main content

Tangerine-Hatch Chile Roasted Pork Ribs

By

I've been enamored with Not Ketchup since Erika first sponsored a blogging event that I was coordinating a few years ago; I'd never heard of her product before that.

Now I actively watch for any new flavors she develops via her Twitter feed or via her Facebook page. Just recently I saw her post that she had a Tangerine-Hatch Chile fruit ketchup coming out...and it had 'No Sugar Added.' I had to order it immediately.*

Before it arrived, I thought about making a version of  Duck L'Orange. But, today, I was inspired to make some oven-roasted boneless pork ribs for lunch instead.

Ingredients
  • 3 to 4 lbs boneless pork ribs
  • 2 T granulated garlic
  • 1 bottle Tangerine Hatch Chile Not Ketchup
  • 1/2 C pickled red onions (recipe to come)
  • freshly ground salt
  • freshly ground pepper

Procedure
Preheat oven to 400 degrees F. Place ribs in 9" x 13" baking dish. Sprinkle with 1 T granulated garlic. Turn over and sprinkle with the other 1 T garlic. Roast at 400 degrees for 60 minutes. Remove from the oven and lower temperature to 250 degrees.

Pour 1/3 bottle of the sauce over the ribs.


Turn over and pour 1/3 of the bottle on the other side. Lay pickled onions over the top. Reserve the last 1/3 of the sauce for serving.


Cover with foil and roast for 2-1/2 hours. Uncover and roast for another 20 minutes. Let stand for 10 minutes before serving.


We served ours with a side of millet and more sauce for dipping.


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more, but if you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Labels:

Comments

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more