[BushCountry]

Roast Pork Strips

Amount Measure Ingredient -- Preparation Method
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1/2 cup soy sauce
1/4 cup bourbon
1/2 teaspoon ground ginger
3 tablespoons honey
2 medium garlic cloves -- minced
3 pounds pork tenderloin

Combine soy sauce, bourbon, ginger, honey, and garlic. Place pork in shallow dish and pour marinade over it. Cover and refrigerate for 24 hours, turning the meat occasionally. Place meat on rack in open shallow pan and bake at 300 for about 1 1/2 hours, spooning marinade over it from time to time. To serve as an appetizer, allow meat to cool, then cut into slices (about 1/8-inch thick). Cut slices into strips and spear each with a wooden pick. Arrange on a bed of lettuce; this pork is best served at room temperature. The flavor is subtle and the pork requires no dipping sauce to enhance it.

[BushCountry]

Teriyaki Appetizer Ribs

Amount Measure Ingredient -- Preparation Method
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4 pounds meaty pork spareribs sawed in half
across bone
3/4 cup soy sauce
3 tablespoons olive oil
1/4 cup lemon juice
1/4 cup white wine
3 large garlic cloves -- minced
2 teaspoons freshly ground ginger
1 teaspoon thyme
1/2 teaspoon freshly ground pepper
2 tablespoons honey

Cut meat into 2-rib portions. Mix soy sauce, olive oil, lemon juice, wine, brown sugar, garlic, ginger, and pepper. Place ribs in a shallow baking dish; pour marinade mixture over ribs. Cover; refrigerate 7 to 8 hours or overnight. Occasionally spoon marinade over ribs and turn them over. Remove ribs, reserving marinade. Grill over slow coals, bone side down, about 25 minutes. (add less meaty ribs after 10 minutes of grilling.) Turn ribs meaty side down and grill 15 to 20 minutes more. Meanwhile, stir honey into reserved marinade; brush frequently over ribs during last 5 minutes.