Pork ribs - pieces of meat on the bone with a thick layer of fat, which not only allows pork to remain juicy, but also gratefully absorbs various tastes. Marinade is a great way to give such ribs a breathtaking taste, with the help of various seasonings and spices. There are many variations of both the classic marinade for pork ribs and exotic recipes.
Pick your recipe
You will need
-
- Classic barbecue marinade:
- ¾ cup of water;
- 250 g of tomato sauce;
- ¼ cup 9% vinegar;
- ¾ cup brown sugar;
- ¾ cup of dry mustard;
- ¾ cup chopped garlic;
- 1 kg of pork ribs
- Hawaiian Pork Ribs:
- 1 kg of pork ribs;
- ½ cup soy sauce;
- ¾ cup brown sugar;
- ½ cup of cooked wine;
- 1 teaspoon of salt;
- 1 clove of garlic;
- a piece of fresh ginger root 5 cm long;
- ¾ cup ketchup.
- Orange ribs:
- 1 kg of pork ribs;
- ¼ cup of fresh orange juice;
- ¼ cup soy sauce;
- ¼ cup brown sugar;
- 1 teaspoon of caraway seeds.
- Fruit marinade:
- 1 kg of pork ribs;
- ¼ cup pineapple juice;
- ¼ cups of mango juice;
- ¼ cup lime juice;
- ¼ teaspoon lime zest;
- 1 tablespoon of honey;
- a piece of fresh ginger root 5 cm long;
- 2-3 tablespoons of vegetable oil.
- Caribbean Marinade:
- 1 kg of pork ribs;
- 1 Scottish chili pepper;
- bunch of green onions
- ½ teaspoon cinnamon;
- ½ teaspoon nutmeg;
- ½ teaspoon of salt
- 1 tablespoon of honey;
- 1 cup pineapple juice;
- 1 lemon.
Instruction manual
1
Classic barbecue marinade
In a saucepan, mix the tomato sauce with water and vinegar, add sugar, mustard and garlic. Bring the mixture to a boil and cook for 5-10 minutes. Allow to cool. Put the pork ribs in a container or glass bowl, pour the marinade so that it covers each rib on all sides. Cover the container with a lid or cling film. Put in the refrigerator for 2-4 hours.
2
Hawaiian pork ribs
Peel the ginger root and grate it on a fine grater, pass a clove of garlic through the garlic press. In a plastic or glass bowl, mix ketchup with wine and soy vinegar, add sugar, ginger, salt and garlic. Stir well. Put the pork ribs, mix the marinade again so that it covers each rib. Cover the container with a lid or cling film. Put in the refrigerator for 2-4 hours.
3
Orange Ribs
Pour freshly squeezed orange juice into a zip bag, add soy sauce, caraway seeds and sugar. Put the ribs, close the zipper and shake the bag well. Put in the refrigerator for 4-6 hours.
4
Fruit marinade
Combine pineapple, mango and lime juice. Heat a spoonful of honey over steam and pour into juice. Peel and grate the ginger root, add the zest and vegetable oil. Put the pork ribs in the marinade, cover the marinade container with a lid or cling film and put in the refrigerator for 12 hours.
5
Caribbean marinade
Clear hot peppers from seeds and partitions. Use gloves when cutting pepper. Slice the pepper into rings. Chop green onions as well. Squeeze the juice from the lemon. To make more juice come out of it, hold the fruit in the microwave for 10-20 seconds. If you have thick honey, then heat it to a liquid consistency. Pour honey, lemon juice in a container with pineapple juice, put spices, green onions and pepper. Without removing the gloves, take the ribs and rub them with marinade. Put in a container. Close the lid, put in the refrigerator and marinate for 6 to 12 hours.