Marmalade encrusted pork ribs

I really have been remiss with my one man memes. Forget about the self-taught adult novice banjo, I've really never began the series on statutes of minor provincial cabinet figures throughout Canadian history. And it has been too long since I did a jetsicle story and six months have passed since my last Ribs and BBQ post. Good Lord.

Anyway, it was time for ribs. The theme today was generally one you have seen before. Soak the ribs in orange and pineapple juice overnight with liquid smoke, hot sauce, green onion, garlic, lemon, limes and cilantro. The innovation - which worked a treat - was the extra pulp orange juice. Why? Well, after you remove the ribs piling the solidy bits of herb, cirtii and edible alliums to keep the meat moist as it slow roasts for four and a half hours at 250 degrees F, you have all this marinade. You boil it and boil it down to about 25% of its original volume. During the second half of the roasting, you ladle the reduction onto the meat after removing the now dried out fruit rinds and other stuff. With all that extra pulp, it has the consistency of thick soup and after a few applications builds up on the meat like a marmalade.

Candy. Plump roasted pork covered in fruit candy. I can now take your questions.

The Ten Stages Of Ribs Illustrated: