There are quite a few marinade recipes for pork ribs. All of them depend on taste preferences and the cooking method chosen by the cook (ribs can be fried, stewed or baked in the oven).
Pick your recipe
Various marinade recipes for pork ribs can make something unusual and new out of such a familiar dish. In fact, in every country where pork dishes are cooked, there are different options for preparing marinade, but the most famous are American marinades and sauces, Asian (in particular, Thai and Chinese) marinades and European mixtures of spices and wine vinegar.
For baking or frying pork ribs, it is best to use marinades that create a crisp (sauces containing sugar, honey, etc.). A mixture of spices and herbs is ideal for stewing.
Quite unusual for Russian cuisine, but at the same time affordable for everyone is a marinade made from a mixture of oyster and soy sauce and spices. To prepare 1 kg of pork ribs, you need 10 tablespoons of any oyster sauce, 5 tablespoons of soy sauce (it is better to take a traditional sauce without any flavoring), coarsely ground black pepper, 3-4 cloves of garlic. Salt is not needed in this recipe, as soy sauce gives the meat a soft salty flavor.
Garlic must be finely chopped and mixed with the rest of the ingredients, then leave the marinade ready for 20-30 minutes and then put ribs in it for 1-2 hours. Such a marinade will not only give a traditional sweet and sour taste to meat in Asia, but it will allow it to become covered with a crispy beautiful crust during frying or baking.
Meat is very beautiful and tasty when pre-processed with mustard and honey marinade. To prepare such a composition for 1 kg of meat you will need to take 3-4 teaspoons of mustard, 3 teaspoons of honey, salt, ground red pepper (chili or paprika) to taste. All ingredients must be mixed, coated with ribs and left in a cool place for 2-3 hours. Mustard will add spice to the dish, honey and red pepper - taste and a very crispy expressive crust.
Fans of Mediterranean (in particular, Provencal) cuisine will appreciate the marinade recipe with rosemary and thyme. The full recipe is as follows: 50 ml of olive oil, 3-4 sprigs of fresh rosemary or dried rosemary and thyme to taste, 5 cloves of garlic, black pepper and salt in the required quantity. This amount of ingredients is enough for 1-1.5 kg of pork ribs.
Garlic must be crushed or finely chopped, mixed with everything else. Further, you can leave the marinade in its original form or beat it in a blender until smooth, then put on the ribs and put overnight in a cool place. Rosemary and olive oil give the meat a light spicy flavor and allow you to enjoy a real French dish at home.
Any vinegar in the marinade (apple, table or wine) negatively affects the meat fibers, so use it with extreme caution.
The simplest marinade known in Russia is a mixture of onions, garlic and vinegar. However, usually used vinegar makes the meat fibers too stiff, so you should not keep the ribs in such a marinade for longer than 40-60 minutes. If the barbecue is planned for the next day, it is best to use this composition: 1-2 onions, chopped into rings, 1 head of garlic, salt and black pepper to taste, as well as 1 cup (200 ml) of red wine. Wine will give the meat a characteristic "pickled" flavor, and then onions and garlic can then be fried or baked as an appetizer to the ribs.