Bar-B-Q Country Style Pork Ribs With Onion Mushroom Marmalade
By: Jennifer
Published: Saturday, May 26, 2012 - 4:08pm

Ingredients




Pork and Bar-B-Q Sauce
8 oz tomato sauce
½ C ketchup
1 Tbsp. Jack Daniels mustard (or other Dijon mustard)
1 Tbsp. Worcestershire sauce
1/3 C Bourbon
2 Tbsp. maple syrup
¼ tsp ground ginger
¼ tsp salt
½ tsp. Hot Shot pepper (you can use black pepper or red pepper flakes to taste)
1 oz White Balsamic Raspberry Blush Vinegar (you can use red or white wine. I like the unique fruity flavor in this one)
8 fresh sage leaves (you can use oregano, basil, or thyme if you don’t have sage)
2 Country Style Pork Ribs
Onion Mushroom Marmalade
2 Tbsp. sesame oil
¼ tsp. coriander
1 medium onion sliced in big chunks
10 button mushrooms, sliced (you can use portabellas)
¼ tsp. salt
¼ tsp. pepper
1 oz Grand Marnier
1 tsp. soy sauce
2 tsp. fresh rosemary, chopped fine
1 Tbsp. orange marmalade
2 tsp. white or black sesame seeds

Preparation

1 Pork and Bar-B-Q Sauce 2 Place everything except sage leaves in a saucepan over medium heat. 3 Cook until it’s smooth and thick, stirring occasionally. Takes approximately 20 to 30 minutes. 4 Preheat oven to 400 degrees. 5 Season both sides of meat with salt and pepper to taste and place in a baking dish. 6 Lay 4 sage leaves over each pork rib. 7 Spoon ¾ of sauce over meat. 8 Bake for 1 to 1 ¼ hours or until a meat thermometer registers 150 to 160 depending on how you like your pork cooked. 9 Baste with remaining sauce right before serving. 10 Onion Mushroom Marmalade 11 Heat oil in large skillet over medium heat. 12 Dissolve coriander into oil. 13 Add next 4 ingredients and sauté until crisp tender. 14 Pour in Grand Marnier and allow alcohol to reduce for about 4 or 5 minutes. 15 Stir in soy sauce and rosemary. 16 Mix in marmalade and sesame seeds. 17 Coat everything and cook for about 2 or 3 more minutes. 18 Serve along side slices of pork!

About

Sticky pork ribs, sweet citrusy onion marmalade, and a glass of Shiraz! Great for a spring celebration or an everyday weeknight meal.
I like trying different Bar-B-Q sauces. Just changing a few ingredients alters the taste, For example, maple syrup vs blackberry jam vs brown sugar for sweetness. Jack Daniels, Bourbon, Cognac, or beer. I use different types of vinegar, including my own herbal varieties. Raspberry adds another great layer of flavor in this sauce. And sage lends its earthy taste to the pork and marmalade. 
I love the combination of orange with bar-b-q and rosemary with its pine and woodsy fragrance marries well with citrus. Rather than just add chopped onion to the meat I decided to use it with mushrooms as a veggie side!