Skillet Pork Chops

One-pot meals are the rage these days. And there is good reason. With both parents working in so many families, and a lot of single-parent households, there isn’t always a lot of time for meal preparation.

I can relate to that. While it’s just Therese and I at our house, we take a pretty active role in the lives or my stepdaughter and grandson. They usually have at least one meal a week with us, and during the summer, it’s been more. And this summer was challenging, with my grandson playing on three baseball teams and games five to seven days a week.

Luckily, I have a lot of recipes that are easy to make and require only one pot. But I’m always looking for more.

The following, which appeared in the July-August 2011 issue of Eating Well magazine, is one that fits the mold. And I already have some of the ingredients on hand, including fresh thyme from my garden and apricot preserves.

Thyme, Pork Chop and Pineapple Skillet Supper
3 tablespoons apricot preserves or orange marmalade
3 tablespoons orange juice, plus more if needed
1 tablespoon Dijon or stone-ground mustard
½ teaspoon minced fresh ginger
½ teaspoon curry powder
4 fresh or canned pineapple rings (½-inch thick), cut in half, any juice reserved
2 teaspoons butter
4 boneless pork loin chops (about 4 to 5 ounces each and ½-inch thick), trimmed
2 tablespoons chopped fresh thyme, divided
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided
Thyme sprigs for garnish (optional)
If the preserves are chunky, chop any large pieces. Combine preserves, 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.
In a large nonstick skillet, heat butter over medium-high heat. Add pork chops, sprinkle with ½ tablespoon thyme, ¼ teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another ½ tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.
Yield: Serves 4.
Approximate nutritional analysis per serving: 257 calories, 28 percent of calories from fat, 8 grams fat (3 grams saturated), 25 grams carbohydrates, 22 grams protein, 388 milligrams sodium, 72 milligrams cholesterol, 2 grams fiber.

City Chicken

Chicken is one of those meats that lends itself to many kinds of cooking. You can fry it. You can grill it. You can roast it. And it’s always good with just about any kind of potatoes.

One of my favorite ways to cook chicken or pheasant, which I consider a very adequate substitute, is on the stove top in a skillet. So, that’s why I was so excited when Matt Purpur, who works in our Circulation Department, gave me a recipe he calls City Chicken, which is made exactly that way.

And a note at the end of the recipe said it’s excellent served over mashed potatoes. I can’t wait to give the recipe a try, especially served with some fresh garden vegetables such as green beans or corn on the cob.
City Chicken
2 pounds boneless chicken, cut into cubes
½ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon pepper
¼ cup butter, cubed
3 tablespoons canola oil
1 envelope onion soup mix
1 14½-ounce can chicken broth
1 cup water
Combine the flour, garlic salt and pepper on a plate; roll chicken cubes in flour mixture until coated. In a large skillet over medium heat, brown chicken in butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour or until done. Remove and keep warm.
Note: If desired, thicken the pan juices and serve with mashed potatoes.
Yield: Serves 4 to 6.

Artichoke and Potato Au Gratin

I’m looking forward to the opening of the “new” Whitey’s restaurant in East Grand Forks. A far as I’m concerned, the old-time favorite of many people, including longtime residents and former UND students, never quite measured up to what it was before the Flood of 1997.

And having lived here for almost four decades, I know what kind of quality dining experience the famed eatery offered prior to the devastation the Red and Red Lake rivers unleashed on us 14 years ago.

One of dishes that I almost always ordered during Whitey’s heyday was the au gratin potatoes. I’ve never had any other restaurant duplicate that spud dish that would come to the table steaming hot and bubbly.

And I’ve tried my hand a couple of times at making au gratins at home, but none of the recipes ever have come close to matching Whitey’s.

However, whenever I come across a new au gratin potato recipe, my instinct is to give it a try. And that’s what I plan to do with the following recipe that was adapted one served at a restaurant in Julian, Calif. (Jerry’s on the Hill). It is advertised by a food reviewer as creamy, rich, flavorful and perfectly baked with lovely browned areas throughout.

Sounds like the old Whitey’s au gratins to me!

Artichoke and Potato Au Gratin
2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided
Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
In a medium bowl, combine the Parmesan and Gruyere cheeses.
Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
Season the potatoes with ¾ teaspoon salt and ½ teaspoon pepper, or to taste. Sprinkle over the garlic.
Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter 1/3 of the grated cheese mixture over the artichokes, then drizzle over ½ of the heavy cream.
Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with ½ teaspoon salt and ¼ teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.
Yield: Serves 16.
Approximate nutritional analysis per serving: 432 calories, 15 grams protein, 24 grams carbohydrates, 7 grams fiber, 32 grams fat (19 grams saturated), 113 milligrams cholesterol, 2 grams sugar, 470 milligrams sodium.

Scallops with Pesto Fettuccine

Pasta is one of those foods that can be paired with just about anything. If there’s a more versatile staple than pasta, I would like to know what it is. It goes well with red meat, poultry, seafood and vegetables, either as a side or a main course.

Just the other day, I made a red sauce with fresh tomatoes, herbs, peppers and onion from the garden. After adding some shredded pheasant thigh meat and simmering the mixture for a while, I used it as a topping for some rigatoni. It was as good as any entree I’ve eaten at a restaurant lately.

The National Pasta Association has a new website, www.pastafits.org/. And a quick look at the site reveals a lot more similar pairings that have my mouth watering. Also, Candice Kumai, author of “Pretty Delicious” cookbook and ambassador for the Pasta Fits website campaign, serves up several tips for one of America’s favorite foods.

One tip that caught my eye was how lean protein like fish pairs great with pasta, as is illustrated in the following recipe for Pan-Seared Scallops with Skinny Pesto Fettucine

Pan-Seared Scallops with Skinny Pesto Fettuccine
PESTO:
3 cups fresh basil leaves
½ cup raw almonds
1 garlic clove, coarsely chopped
¾ teaspoon sea salt
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
SCALLOPS:
¼ cup plus 2 tablespoons fresh lemon juice
2 tablespoons plus 2 teaspoons extra-virgin olive oil
½ teaspoon sea salt
18 large sea scallops, rinsed
1 pound whole wheat fettuccine
½ cup dry white wine
To make the pesto: Combine the basil, almonds, garlic, and salt in a food processor and pulse until somewhat mealy. Gradually add the olive oil, processing until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in the lemon juice.
To prepare the scallops: Whisk together ¼ cup of the lemon juice, 2 tablespoons of the olive oil, and ½ teaspoon of the salt in a medium bowl. Add the scallops, turn to coat, cover with plastic, and refrigerate for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions.
Drain well.
Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the scallops and cook, without turning, until nicely browned on the bottom, about 3 minutes. Turn and cook the other side until browned, another 2 to 3 minutes. Set aside on a plate.
Add the wine and remaining 2 tablespoons lemon juice to the skillet. Scrape up any browned bits and simmer until the sauce is reduced by half, 1 to 2 minutes. Add the fettuccine to the skillet along with the pesto. Turn off the heat and toss everything together. Arrange 3 scallops on a plate and serve hot.
Yield: Serves 6.
Approximate nutritional analysis per serving: 558 calories, 27 grams fat (3 grams saturated), 23 grams protein, 10 grams fiber, 1 gram sugars, 485 milligrams sodium, 52 grams carbohydrates, 15 milligrams cholesterol.

Wild Game Meatloaf

A lot of people consider meatloaf the quintessential comfort food. But it’s much than that to me. Meatloaf is one of those dishes that transcends its ingredients. It’s part of the fabric of life for me and a lot of other people of my generation.

Growing up in the 1950s and ’60s, meatloaf was a visitor to our dining room table at least once a week. We usually had it with baked potatoes and some cream-style corn. It also was one of the mainstays at our school hot lunch.

Meatloaf still is one of my favorite foods. And I’m always looking for new ways to prepare it. Just recently, I came across the following recipe that was adapted from one that originated at Wildcat Willies in Springdale, Utah, and was featured in the Los Angeles Times and distributed by McClatchy-Tribune Information Services.

What caught my eye was that it combined ground hamburger with ground bison and elk, both of which I have in my freezer. The meatloaf is spiced up with steak seasoning, a little marinara to keep it moist and colorful diced red and green peppers.

Wildcat Willies Wild Game Meatloaf
1 pound hamburger (15 percent fat)
½ pound ground bison
½ pound ground elk or venison
½ cup diced red pepper
½ cup diced green pepper
½ cup diced onion
1½ cups plus 2 tablespoons panko (Japanese-style) bread crumbs
1 egg
1½ teaspoons Montreal steak seasoning
1½ cups plus 2 tablespoons marinara sauce
1 pound bacon
Kosher salt
Freshly ground black pepper
Granulated garlic
Heat the oven to 350 degrees.
In a large bowl, combine the hamburger, ground bison and elk or venison. Add the red and green pepper, the onion, bread crumbs, egg, steak seasoning and marinara. Mix the ingredients with your hands, kneading well to thoroughly incorporate. Cover and refrigerate until needed.
Line a 9-by-5-by-3-inch loaf pan or dish with bacon. Pack the meatloaf mixture into the dish, then very gently invert onto a 9-by-13-inch baking dish. Sprinkle over a pinch each of kosher salt, freshly ground pepper and granulated garlic.
Bake the meatloaf for 1 hour then increase the heat to 400 degrees and continue to bake the meatloaf until the bacon is crisp and a thermometer inserted in the center of the meatloaf reaches 165 degrees, 15 to 30 minutes (timing will vary depending on how quickly the oven heats). Remove and set aside for at least 10 minutes before serving.
Yield: Serves 8.
Approximate nutritional analysis per serving: 550 calories, 31 grams protein, 18 grams carbohydrates, 2 grams fiber, 38 grams fat (13 grams saturated), 115 milligrams cholesterol, 6 grams sugar, 909 milligrams sodium.

Pheasant Stew

If you’re a hunter like me, it’s that time of the year to start going through the freezer, looking to make room for the new season’s bounty. And with opening day for a couple of species less than a month way, I’m pulling game out of cold storage a couple of times a week.

And like a lot of people, I’m on the lookout for some new recipes. That’s why I was so happy when co-worker Brad Dokken, the Herald’s outdoor editor, passed on a link that had a wonderful pheasant stew recipe on it. It came from Greg Breining, a Pheasants Forever member and author from Minnesota who adapted what he calls the “best pheasant recipe I’ve tried” from a traditional Hungarian recipe.

Here it is for those of you who may have a ringneck or two lurking in the freezer.

Pheasant Pörkölt
1 pheasant (1 pound or a bit more) cut in thin slices
¼ cup flour
Olive oil
FOR THE SAUCE:
1½ cups chopped onion
4 tablespoons paprika
2 cloves (or more) garlic
Salt and fresh-ground pepper to taste
1 to 2 tablespoons (or more) caraway seeds
1 cup chopped sweet peppers
½ cup fresh seeded tomatoes
Approximately 1 cup stock (water, V8 juice and chicken bouillon)
Lightly pound the pheasant with a meat hammer. Dredge in flour and lightly fry in olive oil. Toss slices in big pot.
Saute the chopped onions, garlic and sweet peppers. Mix in the paprika and saute it until the red color dulls, but don’t burn it. Add the stock, and season with the salt and pepper. When this mixture boils, pour it over the meat slices in the big pot. Heat the pot to a low simmer (meat should reach only about 160 degrees) and then turn off.
Serve over German-style egg noodles.

Balsamic Pork Loin Chops

Pork chops are one of easiest cuts of meats to prepare and one of the tastiest. It was one of my favorite foods when I was growing up. I remember how my mom used to fix them in her big, cast-iron frying pan and when they were cooked sufficiently, she would make a milk gravy that was out of this world.

These days, pork is know as the “other white meat” and is almost as popular as beef. We don’t eat a lot of pork but when we do, I relish it.

Just recently, I’ve been sharing recipes with a Facebook friend, Daryl Bergman, of Mesa, Ariz. Daryl is originally from Grand Forks and says he still likes to keep up on what is going on in his hometown via the Herald’s website (www.grandforksherald.com).

In our latest correspondence, Darryl sent me a recipe for pork chops that are prepared on the stove top and are topped with a sauce that includes balsamic vinegar, honey and soy sauce. It’s a recipe that really has caught my attention and one that will soon find its way to our dining room table.

Balsamic Pork Loin Chops
4 boneless pork loin chops, cut ¾-inch thick (about 4 ounces each) trimmed
¼ teaspoon coarsely ground pepper
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
½ teaspoon cornstarch
1 garlic clove minced
2 green onions sliced for garnish
Sprinkle 1 side of each pork chop with black pepper.
Heat nonstick 12-inch skillet over medium high heat until hot and add pork chops pepper side down. Cook about 4 minutes or until browned Reduce heat to medium, turn pork chops and cook 6 to 8 minutes longer, until they just lose the pink color throughout. Transfer pork chops to platter and cover with foil to keep warm.
Meanwhile, in a mixing bowl, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth.
Add garlic to skillet. Cook 30 seconds, stirring stir honey mixture into skillet (mixture will boil). Cook 1 minute, stirring until thick. Spoon sauce over pork chops and sprinkle with green onions for garnish..

Go-To Gumbo

Okra is one of those vegetables that doesn’t get a lot of respect from people who live north of the Mason-Dixon line. “Slimy” is how some people describe it.

But when you combine these lovely little pods with something like tomatoes, that effect is diminished, and okra’s seedy yet soft texture shines.

I’ve been growing okra for a more than a half-dozen years and never have regretted it. I just love sauteeing okra with other fresh garden veggies. But perhaps my favorite dish that takes advantage of okra is gumbo, a Louisiana and New Orleans mainstay.

I just finished putting together my first pot of gumbo in more than a year and can’t wait to give it a try. Besides the okra, it contains onions, peppers and tomatoes from my garden as well as shrimp and andouille sausage.

I can’t think of a better way to dress up a bowl of rice.

Go-To Gumbo
1 pound medium shrimp in their shells
5 cups water
1 small yellow onion, quartered
2 sprigs parsley
2 sprigs fresh thyme
1 bay leaf
1 large, sweet onion, coarsely chopped
2 stalks celery, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, chopped
4 tablespoons unsalted butter
¼ cup flour
1 28-ounce can plum tomatoes in tomato puree, drained, liquid reserved, and tomatoes coarsely chopped
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
1 pound smoked andouille sausage, cut into chunks
½ pound okra, fresh or frozen, cut into ½-inch lengths
Hot pepper sauce
2 cups cooked white rice
Working under cold running water, strip shells off shrimp and reserve. Devein shrimp, rinse, drain and refrigerate.
Boil: Tumble shrimp shells into a medium saucepan. Add the water, yellow onion, parsley, thyme sprigs and bay leaf. Bring to a boil, reduce heat, partially cover and simmer until flavorful, about 45 minutes. Strain out and discard solids. Keep shrimp stock warm. (You should have about 3 cups.)
Pile up the chopped onion, celery, green pepper and garlic in a bowl. Keep these supplies at the ready.
Melt butter in a large Dutch oven. Add flour and cook, whisking, over medium-low heat until peanut-butter colored, about 10 to 20 minutes. Making roux takes patience.
Tumble in the chopped vegetables, cooling the roux. Cook, stirring, over medium heat until soft, about 10 minutes. Stir in tomatoes along with 1/3 cup of the reserved tomato puree. Stir in hot shrimp stock. Season with salt, oregano, thyme leaves and red pepper. Add sausage and simmer for 20 minutes. Add okra and simmer another 10 minutes. Add shrimp and simmer until just cooked through, 3 minutes.
Scoop hot rice into each bowl. Inundate with gumbo. Splash with pepper sauce, if you like it hot.
Yield: Serves 6.

Grilled Marinated Strip Steak

Not all steaks are created equal. A good New York strip or ribeye is great on the barbecue, while others such as a skirt steak are too tough to grill or broil but very tasty if you braise them.

But when you add a marinade to the mix, the grilling surface becomes level because the acid breaks down the muscle and makes the meat more tender.

I’ve always been a big fan of marinades for steaks and other cuts of meat, and so are the people who’ve sampled anything from my grill that were cooked in this method.

My views are shared by a lot of people I know, too, like Moriah Opp who works at my gym. Moriah told me the other day that she had cooked some steaks on the grill that had been marinated and that her guests raved about them.

Marinades can be a key to a super steak. They usually are made up of an acidic ingredient (wines, vinegars and citrus juices), an oil (I like olive), and any kind of seasoning. You also can use liquids such as beer and soy sauce. Steaks should be marinated for at least four hours.

Here’s grilled steak recipe with a marinade that contains balsamic vinegar, one of my wife’s favorite condiments. If it taste anything like the salads she makes, it’s going to be a winner.

Grilled Strip Steak with Olives and Feta
4 strip steaks (or other favorite steak), about 6 ounces each
MARINADE:
½ cup canola or olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon minced or crushed garlic
1 teaspoon kosher salt
½ teaspoon black pepper
TOPPING:
2 tablespoons unsalted butter
3 cloves garlic, peeled, minced
1 small onion, finely chopped
¼ cup chopped sun-dried tomatoes
1 teaspoon fresh oregano leaves
½ cup sliced mixed green and kalamata olives
½ cup crumbled feta cheese (optional)
Cut several slits on the fat side of the strip steaks so they don’t curl when grilling. Place the steaks in a plastic bag. In a small bowl whisk together all the marinade ingredients. Pour half of the marinade over the steaks in the bag. Seal the bag and refrigerate at least 3 hours or overnight. Cover and refrigerate the other half of the marinade.
Preheat the grill to medium-high.
Remove the steaks from the marinade and discard the marinade. Let steaks sit at room temperature while you make the topping.
In a small skillet, melt the butter over medium heat. Add the garlic and saute 1 minute. Add the onions and saute until soft. Stir in the sun-dried tomatoes, oregano, olives and feta and saute 2 minutes. Remove from heat and set aside.
Oil the grill grate. Place the steaks on the grill and grill 5 minutes or until you get good grill marks. If desired, turn on an angle and cook 1 to 2 minutes to get nice cross-hatch marks. Turn and continue grilling until the steak is cooked to the desired degree of doneness. Cover with the topping and drizzle with remaining marinade, if desired.
Yield: Serves 4.
Approximate nutritional analysis per serving based on 5 ounces of beef: 422 calories, 49 percent of calories from fat, 23 grams fat (9 grams saturated), 7 grams carbohydrates, 45 grams protein, 641 milligrams sodium, 112 milligrams cholesterol, 1 gram fiber.

Barbecued Pork Ribs

If there’s anything better than some lip-smacking, mouth-watering, finger-licking good barbecued ribs, you couldn’t prove it by me. And with a Dutch oven full of some country-style pork ribs awaiting me for supper, I can’t think of a better way to show my approval.

I decided to fix the ribs as a prelude to Johnny Bravoz’s Second Annual Rib Fest and Barbecue Cook-Off on Saturday in Oslo, Minn. I figured it would be a good way to get my palate tuned up, since Johnny Bravoz owner John Kirkeby once again asked for my help in judging the contest, which is offering prizes up to $500 for the best pork ribs. (For information on entering, call 218-695-5000.)

As far as I know, John is expecting up to 25 entry in the contest, which starts at 5 p.m. Some of the ribs will be grilled, while others will be prepared in smokers. The public is invited and will be allowed to sample the ribs for a nominal fee, which will help determine the People’s Choice.

I can’t give any suggestions that most experienced rib meisters don’t already know, but here’s what one of the masters, author Steven Raichlen, has to say about what makes the perfect rib:

“It should be handsome and dark, like polished mahogany, with a rough surface, like centennial tree bark.”

Here are a couple of barbecued pork rib recipes that I found while doing some research for a Herald column. Both look mighty tasty.

Spicy Baby Back Ribs with Orange Glaze
MARINADE AND GLAZE:
1½ cups orange or tangerine juice
½ cup Asian-style sweet chili sauce
1 teaspoon chipotle chili flakes
3 tablespoons brown sugar
¼ cup canola oil
½ teaspoon black pepper
1 teaspoon salt
RIBS:
2 slabs (2 pounds each) baby back ribs
1 tablespoon Dijon mustard
In a glass measure, combine all the marinade ingredients. Remove half of the marinade and set it aside in the refrigerator. Place the ribs in a sealable plastic bag. You can fold them or cut them in half to fit better. Pour the marinade over the ribs. Refrigerate 4 hours or overnight.
Preheat or prepare the grill for indirect heat over low to low-medium heat. The heat should be at a constant 250 to 275 degrees with the heat source at one side of the grill.
Remove the ribs from the marinade (discard the marinade) and let the ribs sit at room temperature for 30 minutes before grilling.
Brush the cooking grates clean and oil them. Place the ribs, meaty side up, on the grill away from the heat source. Close the lid and grill for about 2 hours (for whole racks). Check periodically that the heat is not getting too high.
Meanwhile, place the reserved marinade in a small saucepan. Whisk in the Dijon and bring to a boil. Reduce the heat to medium and cook until it’s slightly reduced and has a glaze consistency.
Check the ribs for doneness. The bones should start pulling away from the meat and the meat should be tender, but still hold together.
Brush the ribs with the glaze and close the lid. Continue cooking another 10 minutes or until the glaze sets in. Glaze the ribs several times this way. Remove from the grill and let rest 10 minutes before serving. Serve with additional glaze if desired.
Yield: Serves 4 (generously).
Approximate nutritional analysis per serving (6.5 ounces of rib meat): 529 calories, 63 percent of calories from fat, 37 grams fat (13 grams saturated), 18 grams carbohydrates, 27 grams protein, 1,217 milligrams sodium, 132 milligrams cholesterol, no fiber.

Tamarind-Glazed Country-Style Ribs
MARINADE:
1 cup tamarind juice
1/3 cup reduced sodium soy sauce
3 cloves garlic
1/3 cup light brown sugar
¼ cup water
2 tablespoons canola oil
½ teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
RIBS:
12 country-style pork ribs with bone, about 4 pounds total
In a medium bowl, whisk together the marinade ingredients. Set aside ½ cup of the marinade in the refrigerator for brushing on the ribs during grilling. Put the ribs in a sealable plastic bag and pour the remaining marinade over them. Marinate 4 hours and up to overnight.
Prepare the grill for indirect grilling over medium heat, about 325 degrees. (The heat will be on one side of the grill and the ribs off to another side.)
Remove the ribs from the marinade (discard the marinade) and let the ribs sit at room temperature for 20 to 30 minutes before grilling.
Brush the cooking grates clean and oil them. Place the ribs on the grill over indirect medium heat with the lid closed for 20 minutes. Turn the ribs over, brush with some of the reserved marinade and continue to cook for another 25 to 30 minutes or until cooked through.
Remove the ribs from the grill, tightly wrap with foil and let rest for 30 minutes. Serve warm.
Yield: Serves 6 (generously).
Approximate nutritional analysis per serving: 551 calories, 51 percent of calories from fat, 31 grams fat (10 grams saturated), 13 grams carbohydrates, 52 grams protein, 328 milligrams sodium, 179 milligrams cholesterol, no fiber.