Travers de porc à l’asiatique

Ingrédients

• 1/2 cup gluten and dairy free plum sauce
• 1 1/2 tablespoons gluten and dairy free barbecue sauce
• 1/4 cup orange juice
• 1 1/2 tablespoon vegetable oil
• 2 inch piece fresh ginger (freshly grated)
• 3 cloves garlic (crushed)
• 2 teaspoon cumin
• 2 pounds loinback pork ribs (cut into section (Loin Chops were on sale, so that is what I will use instead))

Préparation

1. 1

   Combine plum sauce, barbecue sauce, orange juice, oil, ginger, garlic and cumin. Pour over ribs and allow to marinate 1 hour or overnight in the refrigerator. Preheat oven to 350°F. Cover and bake for 1 hour, or until meat is tender. Remove and barbecue for 12-15 minutes, turning occasionally, until cooked.

2. 2

   Note: I didn’t get this marinated as I had to grocery shop in the morning, so I tossed everything in the crock pot at noon and put it on high heat setting. About 15 min before dinner, I took the chops out, laid them in a jelly roll pan, brushed then with the plum sauce I had left over (about 1/4 cup) and broiled the chops until the sauce glazed the chops. Keep a close eye on your ribs or chops if you choose to broil, so they don’t burn!