beste_spareribs_marinade

Sparerib Marinade

Recipe by Loadedpbj

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Sparerib Marinade

SERVES:

Ingredients Nutrition

• 1 kg pork spareribs

Directions

1. Arrange the spareribs in a single layer in a nonmetallic dish.
2. Mix all the ingredients for the marinade together and pour over the spareribs.
3. If you don't really like ginger that much you may find it a bit over powering and would want to reduce it.
4. Cover and refrigerate for at least 8 hours or overnight.
5. Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan.
6. Oven roast for 50-60 minutes, basting occasionally with the marinade.
7. Turn every 10 minutes.
8. Or just throw them on the BBQ.
9. Cut the ribs into portions and serve.

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Nutrition Info

Serving Size: 1 (315 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 824.5 Calories from Fat 530 64% Total Fat 59 g 90% Saturated Fat 22.3 g 111% Cholesterol 194.6 mg 64% Sodium 1740.4 mg 72% Total Carbohydrate 27.1 g 9% Dietary Fiber 0.6 g 2% Sugars 23.6 g 94% Protein 45.1 g 90%

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gemaakt door een zeer hard werkende man met passie!';)

Spareribs-Hilve rsum

de lekkerste saté van Hilversum, lekker portie kippendij saté in honing mosterd marinade en salade met verse friet! €9,00 pp,

De beste Spareribs van het gooi, met verse friet! Salade en eigen gemaakte knoflooksaus €12,50 pp,

Verse friet! Zonder €2,00.pp, Met saus €2,25 pp,

Alleen Afhalen of…

Spareribs-Hilve rsum

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Spareribs-Hilve rsum

Nu ook de lekkerste saté van Hilversum, lekker portie kippendij saté in honing mosterd marinade met verse friet! €9,00 pp,

Alleen Afhalen bij sportcafé de lieberg in Hilversum

Jan van der heijdenstraat 170

vrij 17:00 tot 20:30

Zat 17:00 tot 20:30

Zon 17:00 tot 20:30

Spareribs-Hilve rsum

De beste Spareribs van het gooi, met verse friet! Salade en eigen gemaakte knoflooksaus €12,50 pp,

Alleen Afhalen bij sportcafé de lieberg in Hilversum

Top 10 All-Purpose Marinade Recipes

The Most Popular and Best Marinade Recipes

Marinades are probably the most important ingredient to any cookout. A good marinade not only keeps your grilling moist and flavorful, but they make it healthier. These ten marinade recipes are the most popular on my site. They represent the kinds of marinades you should be trying. Start with these marinade recipes and then start experimenting yourself to make the marinades that work best for you. While many are specific to a type of meat, all of these marinades will work with most everything.

Mar . MORE inating is best done in a sealed environment. We recommend using large, resealable bags with as much of the air as possible forced out. Lighter, thinner meats can be marinated in as little as thirty minutes, while denser and thicker cuts will get the most benefit after several hours.

Want to get that great Teriyaki flavor into your favorite dish? This marinade is sure to add flavor to whatever you're grilling. This marinade works particularly well with pork and poultry but is also great on beef.

This is a great marinade recipe for chicken. It gives you that lemon-herb flavor that you find on so many store-bought chickens, but this is better. Try this marinade with poultry, pork, and lamb.

A great steak doesn't need any help. A not so great steak does. If you are grilling a steak that isn't the most tender then this classic steak marinade is perfect. While perfect on beef, this marinade also works well with pork, poultry, and lamb.

This marinade works really well on pork or chicken. It is also great at bringing a Hawaiian flavor to beef dishes. The power of pineapple tenderizes and sweetens meats. This is a great marinade when you don't have a lot of time.

You've heard of Jerk seasonings and Jerk rubs, well this is a jerk marinade that gets that great jerk flavor deep into the meat. You can use this marinade on all kinds of meat and poultry.

This Greek-style marinade can be applied to any meat but is particularly good on lamb dishes. Let the meat marinade for a while so the flavors can infuse.

Whether you are smoking or grilling a brisket, this marinade will add a lot of flavor and help tenderize the meat.

This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat.

This marinade adds a lot of flavor to your beef ribs. The acid from the lemon juice and vinegar will increase tenderness once they are smoked.

This is the traditional marinade recipe for Korean bulgogi, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a great marinade for any cut of beef.

Beste spareribs marinade

07.11.2009 Autor: Tim Rubrik: Fleisch

Aus der Sendung “Tim Mälzer kocht!” 7.11.2009, 15:30 Uhr, ARD

1. Rinderrippen mit Salz und 4 l Wasser in einen Topf geben und 2 Std. kochen. Die übrigen Zutaten in einer Schüssel verrühren.
2. Rippen auf ein Backblech oder in einen flachen Bräter geben und mit der Hälfte der Sauce bestreichen. Im heißen Ofen bei 200 Grad auf der unteren Schiene ca. 30-40 Min. braten (Umluft nicht empfehlenswert).
3. Nach 15 Min. erneut mit etwas Sauce bestreichen.
4. Die Rippen aus dem Ofen nehmen und kurz vor dem Servieren nochmals mit Sauce bestreichen.

Auf dem Bild ist auch noch der Caesar Salad zu sehen. Der hat es aber leider nicht mehr in die Sendung geschafft. Aber das Rezept gibt es hier und das Video dazu nach der Sendung in der ARD MEDIATHEK.

Jede Sendung gibt es nach Ausstrahlung für 7 Tage in der ARD MEDIATHEK.

(Aus: “Tim Mälzer kocht!” ARD, Samstag, 7.11.09, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag, Fotos: Matthias Haupt )

Huch, keine Kommentare mehr hier? Stimmt. Aber hier geht’s zum Gästebuch.

Marinade opskrifter

Tidsforbrug ialt: 10

Ѕ dl. Jomfruolivenolie

2 spsk. Brun farin

1 spsk. Worcestershire Sauce

1 tsk. Cayenne Peber

salt, peber og chilli efter smag

2 spsk. soya sauce

1/2 dl. appelsin juice

1-2 presset hvidlшg

3 spsk. brun farin

3 spsk. lime eller lime

1 spsk. dijonsennep

8 spsk. tomatketchup

2 spsk. soyasauce

3 fed knust hvidlшg

5 spsk. hakket forеrslшg

Tidsforbrug ialt: 2

Helst citronolie - ellers brug revet citronskrжl

2 spsk. mango chutney

2 spsk. basilikum el. lign. krydderurt

Tidsforbrug ialt: 2

2 spsk. ex.jomfruolivenolie

1 spsk. balsamicoeddike

1 spsk. stжrk sennep

2 spsk. akaciehonning

Tidsforbrug ialt: 5 min.

1/2 dl. balsamico vineddike

3 spsk. olivenolie

1 1/2 tsk. groft salt

3 tsk. rшrsukker

1 tsk. cayennepeber

1 tsk. chilipulver

1 tsk. spidskommen

Ѕ tsk. lшgpulver

Ѕ tsk. hvidlшgspulver

Tidsforbrug ialt: 10

1 dl.koldpresset olie - fx sesamolie

1 spsk. dijonsennep

1 spsk. жbleeddike,(fx granatжbleeddike), eller citronsaft

til ca 6 stk kшd

3 spsk oliven olie

1/2 tsk chilli olie

3 kviste frisk basilikum el 1/2 tsk tшrede

1 til 1,5 spsk soya efter behag

2 spsk soyasauce

4 spsk. revet appelsinskal

4 fed knust hvidlшg

2 spsk. revet ingefжr

1 spsk. strimlet citrongrжs

1 tsk. stшdt kommen

1 tsk. stшd koriander

Tidsforbrug ialt: 2

2 spsk Barbeque

2 tsk groft salt

2 tsk hvidlшgspeber

Tidsforbrug ialt: 5

3 fed friskpresset hvidlшg

1 tsk frisk timian

Ѕ DL friskskеret forеrslшg

Frisk hakket persille

Tidsforbrug ialt: 0,5

Soja, Olie, Karry, salt og pepper

Tidsforbrug ialt: 10

1/2 Flaske rшdvin. 1 dl. Oliven olie. 2 Fed hvidlшg. 2 tsk. Rosmarin. 1 tsk. Peberkorn. Oksemшrbrad..

Tidsforbrug ialt: 5

2 spsk. alm. Sennep. 2 spsk.Olie. 2 spsk Akasiehonning. 2 spsk. Hvidvinseddike.

ca 1/2- 1 dl Olie

3-4 spsk brunfarin

500 g smе fine bшnner

saften af 1 citron

3 spsk. olivenolie

1Ѕ tsk. citronpeber

1-2 tsk hakket frisk estragon

Ѕ dl olivenolie

1 fed hvidlшg - presset

1 stжnk Tabasco

250 gr. mayonnaise

1 lille bжger cremefraiche

1 stort bundt persille

1 stжnk Tabasco

1 stжnk Engelsk sovs (Worcestershire sauce)

3 spsk sojasauce

2 spsk tшr sherry

1 spsk farin eller rшrsukker

Ѕ tsk knust chili ( sambal oelek)

Thin soy sauce (lidt)

2 tsk. 3.krydderi

Top 10 liste over udprintede opskrifter, i kategorien: Marinade opskrifter

Marinade 2 spsk. olie

3 spsk. lime eller lime

1 spsk. dijonsennep

8 spsk. tomatketchup

2 spsk. soyasauce

3 fed knust hvidlшg

5 spsk. hakket forеrslшg

Tidsforbrug ialt: 10

Ѕ dl. Jomfruolivenolie

2 spsk. Brun farin

1 spsk. Worcestershire Sauce

1 tsk. Cayenne Peber

salt, peber og chilli efter smag

ca 1/2- 1 dl Olie

3-4 spsk brunfarin

til ca 6 stk kшd

3 spsk oliven olie

1/2 tsk chilli olie

3 kviste frisk basilikum el 1/2 tsk tшrede

1 til 1,5 spsk soya efter behag

Tidsforbrug ialt: 2

Helst citronolie - ellers brug revet citronskrжl

2 spsk. mango chutney

2 spsk. basilikum el. lign. krydderurt

2 spsk. soya sauce

1/2 dl. appelsin juice

1-2 presset hvidlшg

3 spsk. brun farin

Tidsforbrug ialt: 10

1/2 Flaske rшdvin. 1 dl. Oliven olie. 2 Fed hvidlшg. 2 tsk. Rosmarin. 1 tsk. Peberkorn. Oksemшrbrad..

Tidsforbrug ialt: 5 min.

1/2 dl. balsamico vineddike

3 spsk. olivenolie

1 1/2 tsk. groft salt

Ѕ dl olivenolie

1 fed hvidlшg - presset

1 stжnk Tabasco

250 gr. mayonnaise

1 lille bжger cremefraiche

1 stort bundt persille

1 stжnk Tabasco

1 stжnk Engelsk sovs (Worcestershire sauce)

Tidsforbrug ialt: 0,5

Soja, Olie, Karry, salt og pepper

10 nyeste opskrifter i kategorien: Marinade opskrifter

3 tsk. rшrsukker

1 tsk. cayennepeber

1 tsk. chilipulver

1 tsk. spidskommen

Ѕ tsk. lшgpulver

Ѕ tsk. hvidlшgspulver

1 dl.koldpresset olie - fx sesamolie

1 spsk. dijonsennep

1 spsk. жbleeddike,(fx granatжbleeddike), eller citronsaft

Tidsforbrug ialt: 10

Tidsforbrug ialt: 5

3 fed friskpresset hvidlшg

1 tsk frisk timian

Ѕ DL friskskеret forеrslшg

Frisk hakket persille

Tidsforbrug ialt: 10

Marinade Ѕ dl. Jomfruolivenolie

2 spsk. Brun farin

1 spsk. Worcestershire Sauce

1 tsk. Cayenne Peber

salt, peber og chilli efter smag

Tidsforbrug ialt: 2

2 spsk Barbeque

2 tsk groft salt

2 tsk hvidlшgspeber

Tidsforbrug ialt: 2

2 spsk. ex.jomfruolivenolie

1 spsk. balsamicoeddike

1 spsk. stжrk sennep

2 spsk. akaciehonning

2 spsk. soya sauce

1/2 dl. appelsin juice

1-2 presset hvidlшg

3 spsk. brun farin

Thin soy sauce (lidt)

2 tsk. 3.krydderi

Lжkre opskrifter pе Lucia brшd til den 13 december

nyhedsbrevet fra Maduniverset

Kyllingebryst, BBQ marineret m. verdens krydderiet. Salatskе

Koteletter i Fad med Ris

Hakket Oksekшd med Hvidkеl

Sfeeha ( Libanesiske brшd m. oksefars)

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Top 100 Ranked BBQ Rubs in the World

Top 100 Ranked BBQ Rubs in the World

Top 100 Ranked BBQ Rubs in the World

1. Competition’s Won based on Sanctioning Credibility
2. Teams winning with the rub based on Sanctioning Credibility
3. Overall Reputation based on Teams Overall Impressions
4. Number of places stocked internet and retail per web representation as found for sale in retail locations.
5. Disclaimer: This list may not include all rubs in the world either because we don’t know about it or we may choose to exclude rubs by manufacturer’s we see fit to exclude for any of many reason. This is a good representation based on BBQSuperStars research but is subject to change and no guarantee that all interest will be represented.

Top 100 Ranked BBQ Rubs in the World

Top 100 Ranked BBQ Rubs in the World is a list of the top rubs used in competition and catering if yours is not on here email me at bbqsuperstars@gmail.com

ganske enkelt

søndag 1. mai 2011

Spareribs med maispure og epletzatziki

Spareribs er noe av det beste jeg vet, særlig med epletzatziki og maispure. Det er ikke så ofte det serveres her hos oss i og med at det er "litt" ekstra arbeid med tilberedelsen, men når det først gjøres er det lurt å lage en stor porsjon og putte litt i frysen. Jeg starter med å legge 2 kg. kjøtt i marinade natten over, og til marinaden trenger du alt det du har i huset av godsaker som:

Så har du kjøtt og marinade over i en kasserolle og fyller opp med vann slik at det dekker kjøttet. La det koke over svak varme til kjøttet er mørt, det tar ca. en time.

Ta kjøttet forsiktig opp av kasserollen og legg det på et stekebrett slik at det får tørke mens du lager barbeque-saucen, og til den trenger du:

Sukkeret smeltes til karamell (vær forsiktig så det ikke blir brent) som tilsettes hakket ingefær og hvitløk, la det koke litt, så tilsetter du sirup, soyasaus, hakket tomat og ketchup. La det hele koke opp og rør godt. Smør sausen på begge sider av kjøttet og stek ved 220 gr. på grillvarme i ca. 15 min.

Vi bruker bakt potet eller potetsalat sammen med epletzatziki og maispure til spareribs, men det er jo en smakssak.

Kutt maiskornene av maiskolbene og ha de i en kasserolle sammen med melk/fløte og la det få koke i ca. 15. min. Bruk en stavmixer og kjør det sammen med smøret til pure. Smak til med salt og pepper.

Beste spareribs marinade

tirsdag 15. juli 2008

Glaserte spareribs

2 kommentarer:

Dette er det beste jeg vet ;-)

Dette er min oppskrift, noe av det samme.

Lag sausen. Smelt sukkeret til karamell og tilsett hvitløk, ingefær og sirup. Ha på hakkede tomater, ketchup og soyasaus. La dette småkoke i 10 min, så er sausen klar til bruk.

1 ss paprikapulver

1 ss korianderpulver

2 dl olivenolje

2 ss eplesider edikk

Salt + nykvernet pepper

1 ss hakket hvitløk

1 ss hakket frisk ingefær

1 dl mørk sirup

2 bx hakket tomat

4 stk maiskolbe

Arvid K: Takk for oppskriften din, den skal jeg prøve en dag. Skal til Sverige på sopptur til helgen, så kanskje jeg skal kjøpe meg meg litt kjøtt da. Ellers går jeg mest og drømmer om et eller annet laget med oksehale for tiden. Jeg vet ikke hvor det kommer i fra, men jeg så en innbydende oppskrift i et australsk blad for litt siden.

Pork Spare Ribs

There are three reasons why pork spare ribs taste so great. First, their relatively high fat content which bastes and flavours the meat as it braais; secondly, the high bone-to-meat ratio which means that the bones impart further flavour to the meat as they heat up during the braai; thirdly, that sweet and sticky sauce we usually enjoy with them. But marinades and sauces that contain sugar burn easily, so there are two things that can go wrong when you braai spare ribs:

1. You remove them from the fire when you think the marinade is starting to burn, but then find the insides still raw.
2. You braai them until the inside is done, but by that stage the marinade is burnt.

There is a very easy way to get around these two problems, which is to braai first and marinade later. Don’t marinade or baste the ribs, just braai them and remove them from the fire about 5 minutes before they are ready. Generously smother them in the sauce, then return them to the fire and complete the braai. The ribs will be properly cooked inside and your sauce will be nicely glazed without being burnt.

• 1.5 kg pork spare ribs
• ½ cup honey (or golden syrup)
• ½ cup tomato sauce
• 1 tot apple juice
• ½ tot soy sauce
• ½ tot paprika

1. Prepare the sauce: Mix all the ingredients (except for the ribs) together in a bowl. If there is anything else you wish to add to the sauce, do so.
2. Braai the whole spare ribs over medium heat for 30 minutes until almost done.
3. Remove the ribs from the fire and place on a cutting board. Cut into single ribs.
4. Toss the ribs into the sauce bowl and coat them well. Use a spoon and/or shake the bowl around. Leave for a minute or three so that the exposed, meaty parts of the ribs can bond with and absorb the sauce.
5. Braai the now generously basted ribs for between 2 and 10 minutes until all the sauce is warm and glazed. If during the cutting you saw that the ribs are basically done and will start to dry out, just braai them for a minute or two until the sauce is glazed, but if you saw they still have a way to go, make it closer to 10 minutes or even longer, also exposing the two recently cut sides of each rib to heat by letting them face the coals.

Honey adds a unique flavour to this recipe but you could also substitute golden syrup.

© Jan Braai (photo & recipe)

6 Comments

Oh my, oh my! It looks heavenly! I’m going to make this on my upcoming camping trip with my Taiwanese family. They’ll love it!

i,am doing this tonight! Cheers Jan!

Hi there to every body, it’s my first pay a visit of this web site; this

blog carries awesome and genuinely excellent stuff designed for visitors.

Hierdie reseppie het ook bietjie byt ingehad as ek dit reg kan onthou? soos op TV program. Kan jy help asseblief

Hi Jan. Ek wil graag jou opinie hoor ivb met “pre-cook” van ribs om die lekker “vleis wat van die been af val” resultaat te kry. Daar is baie verskilende resepte/metodes beskikbaar. Sommige praat van die stoompot metode vir so 15min, ander praat van ribs in foelie vir lang tydperk op lae hitte in die oond, die laas genoemde is blykbaar die beste metode. Wat is jou opinie en het jy enige van die al probeer? Dankie vir n awesome show, ek sien altyd uit na die volgende episode.

I did this to give some Germans a real South African braai experience in Switzerland. They loved it. Thanks!

KAMPKOS EN WENKE

February 14th, 2012

.by Kos vir kampeerders met idees vir kampering on Thursday, June 16, 2011 at 12:56pm.

1 kg vark- of skaapribbetjie, in porsies gesny

250 ml rooibostee ( 1 k )

125 ml tamatiesous ( 1/ 2 k )

125 ml kookolie ( 1/ 2 k )

150 ml blatjang ( 12 E )

50 ml asyn ( 4 E )

5 ml aangemaakte mosterd ( 1 t )

50 ml Worcestersous ( 4 E )

2 knoffelhuisies, gekap

Laat afkoel en marineer vleis 3 tot 4 uur lank of langer daarin.

Haal vleis uit en druk droog met papierhanddoek.

Rooster 20 tot 25 minute oor matige kole en bedruip gereeld met marinade. Geur met sout en peper.

by Kos vir kampeerders met idees vir kampering on Tuesday, March 15, 2011 at 12:26pm

1 Groot Ui, gerasper

250 ml Rooi of Witwyn

25 ml Worcestersous

Knoffelvlokkies en swartpeper na smaak

25 ml Tamatiesous

125 ml Blatjang

Marineer die vleis liggies net voordat die vleis gebraai word.

Hierdie is genoeg marinade vir 3 kg vleis.

Bevrore tjops en of beesvleis wat bedoel is vir die braai kan net so bevrore in lae gepak word met die marinade.

Die vleis in die marinade kan etlike dae in die yskas gehou word.

Die vleis ontdooi stadig en marineer dan heerlik in die marinade.

Persoonlik dink ek dat jy die vleis so 3 dae moet marineer in die marinade.

¼ cup granulated sugar

2 teaspoons salt

2 teaspoons ground black pepper

15 whole cloves

1 cinnamon stick

Cover and marinate in refrigerator for 12 to 18 hours.

Cook venison immediately.

¼ cup ginger root, peeled and sliced

Pour over venison.

Cover and marinate in refrigerator for 12 to 18 hours.

Cook venison immediately.

by Kos vir kampeerders met idees vir kampering on Wednesday, April 27, 2011 at 1:03pm

1 k Worcestersous

Marineer vleis vir ten minste een uur daarin.

Hoe langer vleis gemarineer word hoe lekkerder

.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 1:15pm.

Makes a little more than one cup of rub.

3 tablespoons kosher salt

2 1/2 tablespoons ground ancho chile

2 tablespoons coarsely ground black pepper

2 tablespoons granulated sugar

2 teaspoons garlic powder

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons ground cumin

1 teaspoon dried thyme

1 teaspoon dried marjoram

1-2 teaspoons white peppercorns, coarsely ground

1 teaspoon green peppercorns, coarsely ground

3/4 teaspoons dried basil

1/8 teaspoons ground allspice

Cap with a lid and shake to combine.

Use a quarter to a third cup of rub to generously coat each slab of pork spare ribs (whole 4 1/2 pounds ; trimmed and squared to

Wrap in plastic and refrigerate 24-48 hours before cooking.

BOBAAS VLEISMARINADE [onbekend]

.by Kos vir kampeerders met idees vir kampering on Monday, 26 September 2011 at 11:46

Hier is nou ‘n lekker resep vir daai warm swembad dae. Hierdie marinade is uiters maklik and smaaklik. En hoe dan nou nie, dit bring byeen Wampie se twee groot liefdes; rooivleis en brandewyn & coke. Maak seker dat jy die grootste T-bone steak by jou naaste slaghuis kry vir die honger mans en groeiende seuns.

500ml Coca Cola

½ k Brandewyn (van jou keuse, natuurlik!)

1 T Worcestersous

Knippie sout en peper

Voeg die blatjang by en kook tot dit ‘n lekker sous is.

Dit moet lekker dun wees.

Klits nou die sojasous en asyn by en laat dit kook vir so 3 minute voordat jy dit dan laat afkoel.

Wanneer jou marinade afgekoel is, sit jy jou T-bone steaks in, bedek dit mooi stewig met aluminium foelie en laat staan vir 30min, maar nie langer as dit nie.

Terwyl jy wag, kan jy solank ons smoor-verlief resep aan mekaar slaan.

Na 30 minute is die T-bone steak reg vir die kole.

Skink vir die braaier ‘n brandewyn & coke en gee vir hom die oortollige marinade om gereeld op te kwas.

Hierdie marinade kan jy op meer as 1 soort vleis gebruik.

• 125ml worcester sous

• 1 teelepel knoffel pepper na smaak

• ‘n knippie Italian herbs

• 3 teelepels olyf olie

• 125ml gerasperde uie

• Laat jou vleis oornag in die konkoksie.

7 ml mosterdpoeier

2 ml fyn gemmer

gemaalde swartpeper na smaak

1 knoffeltoontjie, gekneus

50 ml suurlemoensap

Meng alles saam.

Kan ook as bedruipsous gebruik word.

Dan smeer jy die vars knoffel wat fyn is oor die Tjops, laastens bedek met vars Basil blare en laat vir 3-4 ure staan.

Moet nie die Anchovies afhaal as jy braai nie, dit braai weg!

Heerlik vir varkribbetjie, hoender en steak oor die kole.

5 eet lepel Worcester Sous

Meng al die bestanddele.

Klits mengsel tot suiker gesmelt is.

Marineer vleis in marinade vir minstens 1 uur.

Bedrup gereeld met sous terwyl braai oor kole.

500 gr lemons (fresh or juice)

350 ml Cooking oil

6 soup spoon margarine

5 soup spoons peri-peri (hot)

Liquidize all except oil & margarine

Melt margarine & oil - let cool off

Add to liquidized mixture

2 hours before you braai

Butterfly the chickens & baste with this marinade

Hierdie marinade kan jy op meer as 1 soort vleis gebruik

•125ml tamatie blatjang

•125ml worcester sous

•1 teelepel knoffel pepper na smaak

•‘n knippie Italian herbs

•3 teelepels olyf olie

•125ml gerasperde uie

•Meng alles saam.•Laat jou vleis oornag in die konkoksie.

450 ml suurroom of Bulgaarse joghurt

* 2 knoffelhuisies, fyngedruk

* 15 ml suurlemoensap

* 5 ml swartpeper

Meng die suurroom, knoffel en suurlemoensap. Geur met paprika, peper en sojasous. Plaas in yskas vir 1 uur. Giet marinade oor vleis en verkoel vir ten minste 5 ure. Terwyl die vleis gerooster of in die pan gebraai word, bring die oorskiet marinade tot kooppunt en verwyder van die stoof. Geur met sout en varsgemaalde swartpeper.

250 ml appelkoossap

* 250 ml vleisaftreksel

* 15 ml fyn gemmer

* 5 ml fyn kaneel

* 2 knoffelhuisies, fyngedruk

Meng die bestanddele en laat prut vir 5 minute. Laat afkoel. Giet oor vleis en marineer vir 2 - 3 ure.

Geskik vir die spit of rooster.

200 ml pynappelsap

1 ui, in ringe gesny

1 takkie pietersielie

1 gekneusde knoffelhuisie

15 ml gemmerwortel, gekap

5 ml gemmer, fyn

MARINADE-RESEP VIR KAROO VENISON:

100 ml olyfolie

* 30 ml suurlemoensap

* 30 ml balsamiese asyn

* 15 ml vars tiemie, gekap

* sout en varsgemaalde swartpeper na smaak

Meng al die bestanddele goed en giet oor vleis. Bedek met kleefplastiek en plaas in yskas vir 12 - 18 ure. Draai vleis gereeld om. Verwyder vleis uit marinade en braai in ’n swaarboompot of rooster oor matige-warm kole vir ongeveer 4 minute aan elke kant vir medium-gaar steak. Bestryk die vleis ’n paar keer met die marinade gedurende die braaiproses.

2 eetlepels Olyfolie

2 eetlepels Bier [verkieslik Duitse bier]

3 eetlepels Mosterd

1 eetlepel Mosterdsaad

1 kopje Gekapte vars pietersielie

2 eetlepels Varsgemaalde swartpeper

1 eetlepel Tiemie

1 tlepel Paprika

1 tlepel Kerriepoeier

1 tlepel Suiker

250 ml natuurlike joghurt

15 ml gekapte pietersielie

30 ml gekapte grasuie/ui

10 ml aangemaakte Franse mosterd

125 ml vars lemoensap

sout en varsgemaalde swartpeper na smaak

Geskik vir die spit of rooster.

150 ml tamatiesap

1 ui, in ringe gesny

1 takkie pietersielie

1 gekneusde knoffelhuisie

15 ml Worcestersous

15 ml vrugteblatjang

25 ml bruinasyn

15 ml bruinsuiker

2 heel naeltjies

250 ml olyfolie

1 knoffelhuisie, gekneus

10 ml peperkorrels 2 lourierblare

1 e gerasperde uie

This is an easy marinade to make at the campsite; or you can prepare it at home and store it in a tightly sealed jar. Great for chicken cutlets or fish fillets.

• 1/3 cup olive oil

• 1/4 cup plus 2 tablespoons lemon juice

• 1 1/2 teaspoons sugar

• 1 1/4 teaspoons black pepper

• 1 teaspoon salt

• 1 tablespoon dried parsley

1. In a small bowl, combine all the ingredients.

2. Marinate 3 to 4 pounds of fish in marinade, covered, in the cooler for 30 minutes; chicken, for up to 2 hours.

Verhit 160ml olyfolie, kap 30ml pietersielie, 30 ml tiemie en 15ml roosmaryn, 3 knoffelhuisies, 1 groenrissie (brand rissie) fyn opgekap, 15ml paprika.

Meng alles goed en gooi die warm olie oor die kruie.

Voeg 45ml rooiwyn asyn by.

Laat afkoel en gooi so 2/3 van die marinade oor die vleis en marineer 4 ure.

Braai steak net 3 minute aan elke kant en laat rus.

Gooi die res van die marinade oor die steak. (Nie die marinade wat oor vleis gewees het nie, maar die ander 1/3 wat oorgebly het) Genoeg marinade vir 800g-1kg steak.

"Prepare succulent steaks with this easy, garlicky soy sauce-olive oil-lemon juice-based marinade that's a tried and true family favorite."

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

1.Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2.Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

WOORDJIE VAN OUMA BEER. dis nou ekke!:

[RIB EYE STEAKS is die beste steaks ooit, ek het altyd rumpsteaks gekoop tot ek hierdie probeer het. Daar is net geen vergelyking met die twee nie. Hierdie steaks het vet ingeweef in die vleis en nogtans is dit glad nie vetterig nie en volgens my sagter en gesonder as Rump wat redelik droog kan wees en 'n hengse stuk vet langs die kant het. Daarby kom rib eye steaks van die been af en vleis wat teen die been is, is net sagter as ander. Dis ook heelwat goedkoper as ander steaks. Probeer gerus. jy sal nie spyt wees nie.]

2 tbsp. Tabasco sauce

Marinate ribs in sauce for 20-25 minutes.

Bake at 350 degrees for 45 to 60 minutes or grill on open fire.

Wie kan nou ‘n taai, soet-suur varktjoppie weerstaan? Hierdie is ‘n lekker resep vir wanneer jy te laat wakker geskrik het om die vleis te marineer. Mens kan hierdie sous as ‘n marinade ook gebruik, maar werk net so lekker as jy hom oor die tjoppie smeer terwyl hy braai oor die kole…

5ml droë gemengde kruie

160g Rajah matige kerrie

40g Rajah sterk kerrie

Halwe koppie bruin asyn

100g fyn koljander

Sous MOET kokend oor tjops gegooi word.

Gooi bietjie sous met uie in lae met vleis en laat staan vir 24uur toegemaak.

1,5kg pork spareribs, washed and trimmed

125ml soy sauce

1 clove garlic, crushed

Place the spareribs in a shallow baking dish.

Combine the ingredients for the marinade and pour over the ribs. (If you need more marinade, increase all the ingredients).

Marinate for 2 hours, turning once.

Drain, reserving the marinade.

Braai the spareribs over moderate coals for about 25-30 minutes, turning and basting often with marinade.

•When they are 80% done, you can (but dont have to) cut them and throw them back with the remaining marinade and toss them around in the bowl. Return to grid and finish the braai. The sauce will then also cover their exposed sides, as shown on the photo.

15ml gekneusde knoffel of na smaak

10ml grofgemaalde swartpeper

1.Verwyder die vel en alle senings.

2.Meng al die bestanddele goed saam.

3.Marineer die vleis ten minste 24 uur lank – draai dit gereeld om. Verwyder die vleis uit die marinade en dreineer.

4.Rooster vir 30 minute oor matige kole en bedruip gereeld met marinade.

5.Sny vleis in skywe van sowat 10mm en bedien met ’n pepersous.

This marinade can be used on pork, chicken or lamb. Marinate the meat, covered and chilled, for 24-36 hours to delveop a mellow spicy flavour.

5ml/1 tsp coriander seeds

10ml/2 tsp cumin seeds

5ml/2in piece of fresh root ginger coarsely chopped

2 cloves garlic

1 onion cut into quarters

2.5ml chilli powder

5ml/1tsp ground turmeric

150ml cup plain yoghurt

juice of 1 lemon

1. Spread the coriander and cumin seeds, cloves and bay leaves over the base of a large frying pan and dry-fry over a moderate heat until the bay leaves are crisp.

2. Leave the spices to cool, then grind coarsely with a mortar and pestle.

3. Finely chop the onion, garlic and ginger in a blender or food processor. Add the ground spices, chilli, turmeric, yoghurt and lemon juice.

4. If you are marinating cuts of chicken or large pieces of meat, make several deep slashes to allow the flavours to penetrate. Arrange the pieces in a single layer and pour over the marinade. Cover and leave in the fridge to marinate for at least 24 hours.

160g Rajah matige kerrie

40g Rajah sterk kerrie

Halwe koppie bruin asyn

100g fyn koljander

Kook uie tot gaar en gooi al ander bestanddele by en prut tot deurgekook.

Sous MOET kokend oor tjops gegooi word.

Gooi bietjie sous met uie in lae met vleis en laat staan vir 24uur toegemaak.

15ml gekneusde knoffel of na smaak

10ml grofgemaalde swartpeper

Verwyder die vel en alle senings.

Meng al die bestanddele goed saam.

Marineer die vleis ten minste 24 uur lank – draai dit gereeld om. Verwyder die vleis uit die marinade en dreineer.

Rooster vir 30 minute oor matige kole en bedruip gereeld met marinade.

Sny vleis in skywe van sowat 10mm en bedien met ’n pepersous.

1 Eetlepel sojasous

100ml Pepper dew se brand sousie

1 Halwe geelsoetrisie

1 Eetlepel swartpepper

Marineer vir teminste 4ure.

Jis ek sal nooit die eerste keer vergeet wat ek jou ontmoet het nie nie was in potchefstroom gewees toe julle teen die 'Wes Transvaal' gepeel het, het nou nog jou handtekening van daai aand. Jis jy is n legend en as dit nie vir jou nek beseering was nie sou ek wou gesien het hoe jy sou koning gekraai het want jy was vir my n goeie loskop gewees.Maar nou ja so loop die game maar ne! Ek is bly dat Toks en Tjops weer op die lig is want ek 'like' dit maar erg hoor.

Lank lewe rugby die WP en goeie rooi wyn !

This will take all of 5 minutes. If you leave your chicken in it overnight, the flavours will develop and taste simply sublime. Makes enough to marinade 1 whole chicken, or 8-12 pieces.

180 ml PnP tomato sauce

125 ml soy sauce

60 ml peach chutney

15 ml worcestershire sauce

1 stick PnP ginger , grated

1 PnP garlic clove , crushed

•Mix all ingredients together.

•Place chicken pieces in marinade and leave for as long as you possibly can.

This makes about 300g of rub. Great for all cuts of chicken, if you can rub it on about half an hour before cooking to allow the flavours to penetrate the meat.

1 tsp salt and cracked black pepper

1 tsp PnP pepper

4 tbsp treacle sugar

1 tsp fennel seeds, toasted

1 piece star anise

2.5 ml PnP cinnamon

1 lemon , zest only

•Place all ingredients in a blender and blitz until a fine powder is formed.

•Place in a container and store until needed.

•Use to rub on legs, thighs and wings.

•Toss with olive oil and lemon juice to change to a marinade.

MOSTERD EN COCA COLA MARINADE: [Wen-Marinade -Rita van der Merwe]

“My resep is die basis vir ’n lams- of varkvleis-marinade. Nadat jy dit die eerste keer gemaak het, kan jy self besluit of jy volgende keer ’n bietjie meer heuning/stroop wil byvoeg vir ’n soeter smaak. Dieselfde met die brandrissie, want party mense hou van ’n bietjie meer byt. As jy bekommerd is oor die gehalte van die vleis, is dit wys omdie ribbetjies eers vir sowat 20 minute sag te kook in soutwater. Dreineer en laat afkoel voor jy dit marineer. Goeie vleis kan jy egter net so rou marineer.”

GENOEG VIR 2KG RIBBETJIES:

150 ml tamatiesous

75 ml heuning of gouestroop

50 ml bruinasyn

50 ml appelkooskonfyt

60 ml bruinsuiker

15 ml worcestersous

10 ml korrelmosterd

1 brandrissie, ontpit en fyngekap

150 ml coca-cola

2 kg lams- of varkrib

1 ui, in ringe gesny

Plaas alles buiten die ribbetjie en uie-ringe saam in ’n middelslag-pot oor laehitte. roer stadig tot al die bestanddele opgelos en goed gemeng is. Verwyder van hitte net voor dit kookpunt bereik en laat effens afkoel. Pak ribbetjie in ’n kasserol of plastiekbak wat omgekeer kan word. Pak uie tussenin. Gooi marinade oor en maak toe met deksel. Laat marineer vir sowat 6 uur in yskas terwyl jy vleis elke 2 uur omdraai. Braai oor warm kole of oondrooster tot goudbruin en gaar.

“Ek hou daarvan om resepte aan te pas, en dié een is my ma s’n wat ek oor die jare effens verander het. Aangesien al my vriende so mal is daaroor, het ek besluit om dit met SARIE KOS te deel.”

GENOEG VIR 1 KG LAMS/VARKRIBBETJIES:

1 kg vark- of lamsrib, ribbetjies van mekaar losgesny

1 knoffelhuisie, fyngekap

150 ml tamatiesous

1 knoffelhuisie, fyngekap

sout en varsgemaalde swartpeper

5 ml mosterdpoeier

2 ml droë basiliekruid

50 g ligbruinsuiker

12,5 ml worcestersous

1 ml tabasco-sous

12,5 ml sojasous

50 ml appelkooskonfyt

Plaas ribbetjies in ’n groot pot saam met die ui, knoffel, peperkorrels en lourierblare. Bedek met water en bring tot kookpunt. laat stadig prut vir 40 – 50 minute of tot vleis sag is. Dreineer. Verhit oond tot 180 °C. Plaas al die bestanddele vir die marinade in ’n middelslag-pot oor lae hitte. Roer stadig vir 10 minute of tot alles opgelos is. Voer ’n oondroosterpan met tinfoelie uit. Pak ribbetjies in die pan en gooi marinade oor. Bak vir 30 – 40 minute terwyl jy die ribbetjies elke nou en dan omdraai. Bak tot goudbruin en bros.

“Mans het nie net ’n swak plek vir die gereg nie – dis ook ’n regmaker! Wanneer my vriend vir my kwaad is, nooi ek hom vir hierdie dis en alle griewe behoort gou tot die verlede!”

GENOEG VIR 1 KG RIBBETJIES:

1 groot ui, fyngekap

1 knoffelhuisie, gekneus

115 g-blikkie tamatiepasta

2 ml gedroogde basiliekruid

125 ml vleisaftreksel

5 ml mosterdpoeier

10 ml worcestersous

1kg vark- of skaaprib

sout en varsgemaalde swartpeper na smaak

Verhit olie tot warm in ’n middelslag-pot. Voeg ui en knoffel by en braai vir sowat 3 – 5 minute of tot goudbruin. Voeg tamatiepasta by en sit deksel op. Laat mengsel vir sowat 3 – 5 minute smoor. Voeg asyn, sout, basiliekruid, suiker, heuning, aftreksel, mosterdpoeier en worcestersous by. Meng goed, maak toe met deksel en laat prut vir sowat 15 minute tot sous verdik. Verhit oond tot 240 °C. Geur ribbetjies met sout en peper. Plaas op oond-roosterpan vetkant na bo en gooi marinade oor. Bak vir 5 minute, haal uit en draai ribbetjies om. Bedek weer met marinade. Verlaag temperatuur tot 200 °C en bak ribbetjies verder vir sowat 40 minute. Draai ribbetjies gereeld om en hou aan om dit met die marinade te bedek. Rooster tot goudbruin en gaar.

Die ribbetjies kan ook op ’n rooster oor die kole gaargemaak word. Kies ribbetjies wat nie te veel vet aan het nie. Marineer vir sowat 30 minute en verf ribbetjies elke keer met die marinade wanneer hulle omgedraai word.

At some stage during your ascendancy to the braai throne in your backyard, you will want to start mixing your own tailor-made braai salt. This might happen on one of those days when Bafana, the Springboks and the Proteas play on the same day and you are tired of eating meat flavoured with the same commercially bought spice for the seventh time; or it might happen right now. Use the recipe and ingredients listed below as a broad guideline rather than as an exact list. View it as a point of departure on your journey. Play around with the quantities, leave something out, add something else. To state the blatantly obvious, if you add more of something, the mixture will have a stronger taste of that, and if you add less, it will taste less of that. Normal supermarkets sell all of these spices in ground format, which makes mixing them easier but if you can’t find something, go to a speciality spice shop.

WHAT YOU NEED (makes almost 1/2 cup of braai spice)

•1 tot salt (I like to use high-quality salt flakes and then crush them.)

•1/2 tot ground black pepper

•1/2 tot crushed garlic powder

•1/2 tot ground coriander

•1 tsp cayenne pepper (or chilli powder)

•1 tsp ground cumin

•1 tsp ground cloves

•1 tsp ground nutmeg

•1 tsp ground allspice (pimento)

1.If some of the ingredients are too big or coarse, solve the problem by taking them for a spin in your coffee grinder or give them some love in your pestle and mortar.

2.Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to season steak, chops or chicken. The salt mix also works very well as a dry rub on large meat cuts like beef brisket or pork belly.

3.Over time you might develop more than one mixture for different meats. For chicken you might want to drop the cloves and the nutmeg and add an item like parsley.

4.Perhaps your pork spice will also have some mustard powder in it, for example. But then you would have to kick out one of the other ingredients, as there are already ten, which is a nice round number. Who wants his own tailor-made braai salt with eleven ingredients?

The creative process does not stop at choosing the ingredients. You might also want to spend some time or money on choosing a nice glass container or stainless steel shaker to keep your tailor-made braai salt in.

This is a recipe which gives a flavour of Cape Town. It is something I’ve used for many years and works well with meat products (beef/ chicken/ pork or lamb). I use it for basting the burgers I serve at Maltby Street on Saturdays. Sufficient for 10 persons.

400ml Tomato sauce

300ml Fruit chutney

50ml Worcestershire sauce

100ml Soy sauce

500g Onion diced

80g Garlic chopped

150ml Olive oil

50g Cracked white pepper

80g Maldon salt

80g Chopped thyme

10g Chopped Chillies (optional)

Mix thoroughly and leave to rest in the fridge for 30minutes.

Pour liberally over the meat and marinade for at least 3 hours prior to the cooking.

When cooking, baste liberally with the remaining marinade.

At some stage during your ascendancy to the braai throne in your backyard, you will want to start mixing your own tailor-made braai salt. This might happen on one of those days when Bafana, the Springboks and the Proteas play on the same day and you are tired of eating meat flavoured with the same commercially bought spice for the seventh time; or it might happen right now. Use the recipe and ingredients listed below as a broad guideline rather than as an exact list. View it as a point of departure on your journey. Play around with the quantities, leave something out, add something else. To state the blatantly obvious, if you add more of something, the mixture will have a stronger taste of that, and if you add less, it will taste less of that. Normal supermarkets sell all of these spices in ground format, which makes mixing them easier but if you can’t find something, go to a speciality spice shop.

WHAT YOU NEED (makes almost 1/2 cup of braai spice)

•1 tot salt (I like to use high-quality salt flakes and then crush them.)

•1/2 tot ground black pepper

•1/2 tot crushed garlic powder

•1/2 tot ground coriander

•1 tsp cayenne pepper (or chilli powder)

•1 tsp ground cumin

•1 tsp ground cloves

•1 tsp ground nutmeg

•1 tsp ground allspice (pimento)

1.If some of the ingredients are too big or coarse, solve the problem by taking them for a spin in your coffee grinder or give them some love in your pestle and mortar.

2.Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to season steak, chops or chicken. The salt mix also works very well as a dry rub on large meat cuts like beef brisket or pork belly.

3.Over time you might develop more than one mixture for different meats. For chicken you might want to drop the cloves and the nutmeg and add an item like parsley.

4.Perhaps your pork spice will also have some mustard powder in it, for example. But then you would have to kick out one of the other ingredients, as there are already ten, which is a nice round number. Who wants his own tailor-made braai salt with eleven ingredients?

The creative process does not stop at choosing the ingredients. You might also want to spend some time or money on choosing a nice glass container or stainless steel shaker to keep your tailor-made braai salt in.

1 x 410g can KOO Chakalaka Mild & Spicy

Salt and pepper

1.Pour the KOO Chakalaka into a deep bowl.

2.Add the meat, pour in the cola, add a generous sprinkle of salt and pepper and stir through to mix and coat the meat well.

3.Place in fridge for at least 2 hours before braaing.

4.Remove the meat from the sauce, but do not discard the sauce.

5. Baste the meat with the KOO Chakalaka sauce during braaing for its delicious flavour.

5 min cooking time

•250 ml Tomato Sauce

•50 ml Worcestershire Sauce

•50 ml Mrs Ball’s Original Chutney

•15 ml Robertsons Barbecue Spice

•10 ml Robertsons Salt and Vinegar

•340 ml Ginger Beer can

1.Mix all ingredients together and then marinade for 3-4 hours before braaing. This recipe is great on chicken, ribs, lamb or steak!

1 koppie olyfoile / Kookolie

½ koppie swart asyn

4 eetlepels suurlemoensap

1 teelepel Growwe swart peper

2 rou hoender eiers

1 teelepel Bakpoeier

Meng alles in n mengbak, en klits deeglik, en druk dan die vleis in die mengsel sodat dit heel onder die sous is. Laat staan so 12-24 uur in die yskas, en reguit kole toe…Speserye gooi ek eers as die vleis van die vuur af kom, en in die bord land.

Add a bit of bite to your lamb chops with this stunning marinade. Great for the braai and with a glass of Rib Shack Red.

•1/3 cup lemon juice

•2 Tbs Dijon mustard

•4 thyme sprigs or 1tbsn dried

•2 garlic cloves, sliced

•Black pepper to taste

This marinade is enough for 12 lamb chops.

Combine all the ingredients and marinate the lamb chops for up to 4 hours.

Wipe off the marinade before braai-ing.

My mom gave me this recipe years ago (I think that she found it in the newspaper) and it is my favorite! I usually have all the ingredients on hand, so it's super easy to throw together. I have never had such a delicious and tender grilled pork chop before I tried this recipe!

1/2 cup soy sauce

1/4 cup chili sauce

2 T vegetable oil

2 T green onion

1 t curry powder

Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!