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Orange-Horseradish Pork with Creamy Corn Bake

6:19 AM, Jun 27, 2013   |    comments
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Ingredients
2 lb boneless country-style pork ribs
aluminum foil
3/4 cup low-sugar orange marmalade
2 tablespoons cornstarch
2 tablespoons prepared horseradish
2 tablespoons deli-style mustard
1 tablespoon soy sauce

Steps
1.Preheat oven to 350°F. Place ribs on foil in single layer; place on baking sheet. Combine remaining ingredients; pour one-half of the sauce mixture over top of ribs.
2.Place second sheet of foil over top of ribs; double-fold edges to seal. Bake 1-1 1/2 hours or until tender. NOTE: Ribs may also be cooked by placing foil pouch directly on preheated grill.
3.Finish ribs, for best flavor, by preheating broiler. Open pouch of ribs and add remaining sauce. Broil 2-3 minutes or until lightly browned. Serve. (Makes 6 servings.)

Ingredients
cooking spray
4 ears fresh corn, husks/silks removed
2 tablespoons cornstarch
2 teaspoons sugar
1/2 teaspoon kosher salt
1 1/2 cups half-and-half
aluminum foil
1 teaspoon fresh tarragon, finely chopped
3 tablespoons unsalted butter

Prep
•Preheat oven to 350°F. Coat 2-quart baking dish with spray.
•Slice corn from cobs (3 cups) into medium bowl; scrape cobs with back of knife to release remaining juices.
Steps
1.Stir cornstarch, sugar, and salt into corn; stir in half-and-half. Transfer mixture to baking dish and cover with foil. Bake 30-35 minutes or until bubbly. Chop tarragon.
2.Remove corn from oven; stir in butter and tarragon until blended and mixture begins to thicken. Serve.

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