Sparerib Marinade
Recipe by Loadedpbj
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Sparerib Marinade
SERVES:
Ingredients Nutrition
- 1 kg pork spareribs
Directions
- Arrange the spareribs in a single layer in a nonmetallic dish.
- Mix all the ingredients for the marinade together and pour over the spareribs.
- If you don't really like ginger that much you may find it a bit over powering and would want to reduce it.
- Cover and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan.
- Oven roast for 50-60 minutes, basting occasionally with the marinade.
- Turn every 10 minutes.
- Or just throw them on the BBQ.
- 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%
Jamie Oliver’s Sticky Chinese Ribs
This cooking method – courtesy of Jamie Oliver’s Comfort Food cookbook – is simply the best way of cooking ribs I’ve ever come across: time after time the results are soft, juicy and falling off the bone.
1 rack pork baby back ribs, trimmed of excess fat
3 tbsp Chinese five-spice powder
3 red onions, sliced
1 tsp Chinese five-spice
4 tbsp apple juice
3 tbsp hoisin sauce
2 tbsp runny honey
1 tbsp tomato ketchup
1 tbsp rice wine vinegar
1. Preheat the oven to 160C/Gas 3. Get yourself three layers of tin foil about a third as long as the rib rack. Place the ribs in the centre, drizzle with oil and rub all over with the five-spice and a good pinch of salt and pepper. Seal into a tight parcel and pop on a tray in the middle of the oven for three hours, or until tender and cooked through.
2. To make the glaze, add a glug of oil to a frying pan and add the onions and star anise. Cook until soft and starting to caramelise, for approx. 15 mins. Stir in the five-spice and the rest of the ingredients and leave to bubble for a couple of minutes. Turn the heat off and leave to cool a little.
3. Fish out the star anise, transfer the mixture to a blender and pulse until smooth. Pass the mixture through a sieve to remove any pulp.
4. After three hours, remove the ribs from the oven. Open the tin foil parcels and brush the ribs with a good layer of glaze. Turn the oven up to 200C/Gas 6 and bake the ribs for 8-10 minutes. Brush the ribs again with the glaze, then cook for a further 5 minutes.
5. Remove from the oven and serve with potato salad, or spring onions and radishes. Transfer any leftover glaze to a bowl and dunk the ribs in it.
(Make sure you have finger bowls filled with warm water at the ready – because you’re about to get seriously messy!)
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3 Responses to Jamie Oliver’s Sticky Chinese Ribs
I slow cook my ribs now in my slow cooker. They’re blooming awesome and you can freeze them after the slow cooking stage and glaze them later.
Hi there. I’ve done slow cooker ribs but found they dried out a little. Give this method a go and see how it compares. Thanks for getting in touch.
i forgot to take out the star anise and accidentally blended it, i haven’t got time to do it again, does it matter? it tastes ok?
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Spare%20 Rib%20 Marinade recipes
- 1/3 cup Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 dash Tabasco sauce
- 1 1/2 cups water
This is my mother-in-laws much requested recipe for ribs. They are tender and delicious with. ( more )
Place the ribs in a dutch oven or large saucepan with enough water to cover. Bring to a boil. ( more )
- 60 ml soy sauce
- 45 ml oyster sauce
- 30 ml soft brown sugar
- 7 cm piece ginger
- 3 garlic cloves
- 15 ml tomato paste
- 1 ml cayenne pepper
- 1 ml ground cinnamon
I cant remember where I found this recipe but to me this is the best pork rib marinade out t. ( more )
Arrange the spareribs in a single layer in a nonmetallic dish. Mix all the ingredients for t. ( more )
- 1/2 cup Splenda brown sugar blend
- 2 tablespoons black pepper
Easy, sweet, and tasty! Serve with corn on the cob and baked potato if desired. ( more )
Slice peaches, remove pits, puree in food processor with Brown Sugar. Slice ribs into single. ( more )
- 1/3 cup plum jelly
- 3 tablespoons water
- 2 tablespoons dry sherry
- 2 cloves garlic
- 1 teaspoon five-spice powder
- 2 lbs pork baby back ribs
Makes a great appetizer that's easy to bake. You can make these ahead of time and just warm . ( more )
In a small saucepan, whisk together soy sauce, plum jelly, water, sherry, garlic, and five-s. ( more )
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon hoisin sauce
- 2 teaspoons gingerroot
- 2 teaspoons garlic
- 3 tablespoons dry sherry
- 1/4 teaspoon ground black pepper
- 3 tablespoons chicken stock
- 1 tablespoon cornflour
This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. Yo. ( more )
Blanch ribs in boiling water for two minutes. Mix soy sauce, water, sugar, hoisin sauce, gin. ( more )
- 1 cup tomato juice
- 1/2 cup brown sugar
- 1/2 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
- 1 lime, juice of
- 1/4 cup cider vinegar
- 1 dash crushed red pepper flakes
- salt and pepper
- 1/4 cup minced onions
- 1 cup brown sugar
- 2 1/2 tablespoons ground black pepper
- 2 1/2 tablespoons salt (I prefer kosher)
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1-2 teaspoon cayenne
- 3 pork spare rib racks (3 pounds or less each)
- 1 can lager beer (optional)
My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous h. ( more )
At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredien. ( more )
- 2 garlic cloves
- 1/2 cup minced onions
- 1/2 cup packed brown sugar
- 6 ounces tomato paste
- 1/2 cup orange juice
- 4 tablespoons light soy sauce
- 1/4 cup wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
These are great on the grill! Prep time includes marinating. ( more )
In a mixing bowl, whisk together all ingredients EXCEPT spare ribs, until well-mixed and bro. ( more )
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 3 tablespoons crushed garlic
- 2 tablespoons barbecue sauce
- 3 tablespoons honey
- 2 tablespoons white vinegar
- 1 tablespoon white sugar
Melt in your mouth, sticky pork spare ribs, so tender, homer simpson would drool over them. ( more )
1. Pre heat oven (gas) to 180c. 2. In a large saucepan, bring pork belly spare ribs to the b. ( more )
- 3 medium onions
- 3 garlic cloves
- 2 small dried red chilies
- 1 tablespoon paprika
- 2 tablespoons dried herbs (sage, basil & thyme)
- 1 large zucchini
- 1 large red pepper
- 200 g mushrooms
- 2 (400 g) cans tomatoes with juice
- 2 tablespoons tomato paste
- 1 (400 g) can beans
- salt and black pepper
I make this when we have heaps of veges left in our weekly organic box, or no meat and only . ( more )
Heat the oven to 175 degrees Celsius. Heat the olive oil in a pot on top of the stove (mediu. ( more )
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- 2 pounds pork spareribs
- 1 teaspoon cornstarch (optional)
- 1/4 cup cold water (optional)
"Slow cooked pork spare ribs, or country style ribs, also great with boneless, skinless chic. ( more )
Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minu. ( more )
Roasted Honey-Glazed Spareribs
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Ingredients
- For marinade
- 4 garlic cloves
- 1 cup packed light brown sugar
- 1 1/3 cups honey
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoons salt
- 2 teaspoons ground ginger
- 2 teaspoons Tabasco
- 4 untrimmed racks pork spareribs (about 3‚ pounds each)
Preparation
- Make marinade:
- With flat side of a large knife smash garlic. In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well. Cool marinade to room temperature.
- Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Marinate ribs in bags in a large roasting pan, chilled, turning them once, 1 day.
- Preheat oven to 350°F.
- Open bags and, holding ribs in bags, pour marinade into a saucepan. Discard garlic. Simmer marinade until reduced to about 1‚ cups. Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
- Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes. With tongs turn ribs over so they will brown evenly. Roast ribs 30 minutes more and with tongs turn them over.
- Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan. Roast ribs 30 minutes and with tongs turn them over. Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender. Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
- Transfer ribs to a cutting board and cut apart between bones. Serve ribs with reserved sauce.
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Nutritional Info
- Calories 2173
- Carbohydrates 76 g(25%)
- Fat 159 g(245%)
- Protein 106 g(211%)
- Saturated Fat 51 g(256%)
- Sodium 1822 mg(76%)
- Polyunsaturated Fat 27 g
- Fiber 0 g(1%)
- Monounsaturated Fat 58 g
- Cholesterol 544 mg(181%)
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I used about half the amount of sugar, and added a cup of broth and a wee squeeze of mustard, plus fresh instead of powdered ginger. I also didn't remove the garlic as it says to in the recipe. It turned out SO perfect. Deep, rich taste.
This dish was great! I put these in the oven at 275 for about an hour then 350 for an hour. Because of the last review, I put a piece of foil over the top and had no problems burning (of course it was in the oven). Topped them off on the grill for about 10 minutes. Everyone couldn't get enough of them.
Even though I watched these carefully they still came out completely burned with 30 minutes left to cook.
Wah. I was so excited to make these ribs. I had a little taste of the marinade last night, and thought the ribs would be divine. Unfortunately, despite my following the recipe to the word, the ribs were D-R-Y and not too tender. I guess the flavor of the ribs is okay, but the taste is missing something- maybe some mustard, soy sauce. Something!
Great googly moogly this was tasty. I made it for about 200 college students. Granted, they would (and do) eat the paint off of the walls if they thought it would taste good. but I and my staff liked them and that is saying a lot. The sugars will burn if you put them straight on the grill. so I started in the oven. got kinda cooked and then finished the them on the grill. damn fine job if I do say so myself. Oh yeah, I used canned baked beans (remeber the 200 students thing) as a side and dropped a couple of shots of this blessed nectar in the pot to cook with the beans. The honey flavor just made it all come together perfectly. Cheap, fast, flavorful. they all love me now and do my bidding. thank you epicurious. this was better than a Jedi mind trick.
Aaaaaaa! What went wrong?! Tried to make these for my birthday as spareribs were his requested dinner. I marinated these as called for and cooked and basted accordingly and they came out like burnt charcoal brisquets! I lined my roasting pan with foil and the glaze still leaked onto the pan and made for a terrible clean-up. This was my first attempt with spareribs, but think I'd try something else next time.
Outstanding recipe! Definitely line the roasting pan with foil to help with the clean up. I substituted a 3 inch piece of fresh ginger, cut into pieces and smashed like the garlic. Also threw in some additional sparerib brisket pieces which are meatier. Would definitely make this recipe again.
OH MY! How GREAT was this recipe. I had a bbq with 6 close friends, and we "mmm"ed our way through the whole meal . I used chicken instead of ribs, and will do it again. The best thing? I still had sauce left over!! .. what to make tonight? .. hmmm..
I'm giving this recipe 4 forks because my husband thought they were unbelieveable! He loved them! I didn't get a chance to try them since they were gone. I made them for a dinner party and everyone who had them enjoyed them very much. I was wondering if anyone had tried making them with the "Country-Style Spareribs". I think I may do that next time. I also agree with everyone else who said to line your pan with aluminum foil. It helped me with my clean up!
We enjoy these ribs, but need the sauce doubled (at least), so there is plenty of it. Also, cook at a lower temp. or not as long, as the sugars do start to burn. Cover the baking dish with aluminum foil to avoid the burnt mess cleaning. I will definitely try it on the grill sometime.
My husband found the ribs weren't spicy enough. My Mother liked them. I found them to be spectacular. I will make them again! I made Emeril Lagasse's "Maw-Maw's slaw" and had some french fries with the meal. A cold beer with all that would be complete.
It is now a tradition to make these delicious ribs every New Year's Eve and 4th of July I have become famous to my family
Used boneless pork ribs the first time, chicken the second, we're undecided over which was the most delicious!! I never cook in the oven during summer, so these went on the grill both times. Certainly one of our favorites, and very quick to prepare.
This is our favorite recipe for ribs! About one hour at 350 is sufficient, turning half way through. Try this recipe with skinless chicken too.
My husband and I loved these ribs! Next time, I will cook it a little longer at a slightly lower temperature because after 1.5 hours the sugars were burning and it was difficult to clean the pan afterwards. Outstanding flavor.
I'm a big fan of ribs and this is perhaps my favorite "rib recipe."
Very tasty ribs. I marinated my racks in ziploc bags but they did leak so BE CAREFUL!! Nice flavor and pretty sweet. I didn't need to roast them the full 2 hours, though. The ribs and the pan got very dark after 1 and 3/4 hours so I took them out then. I used a heavy deep dark roasting pan which was non-stick but still a greasy mess to clean up. Still, this is an easy recipe that I would recommend to rib lovers.
An easy and very tasty recipe for ribs! Cut the recipe for marinade in half and used on one slab of spareribs and it was perfect. Produces a nice sweet-hot glaze and flavor.
One of the greatest rib recipes of all time!! Ther is a perfect balance of flavor and the ribs are oh so tender!
These ribs are excellent, not too sweet, just right. I used Baby Back pork ribs. Cooking time is just right.
The honey was right on the money.
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Whiskey Marinated Grilled Pork Ribs
Here is an amazing Whiskey Marinated Pork Ribs Recipe that will knock the socks of your dinner guests. The sauce is the perfect combo of sweet and heat with the essense of whiskey to give an extra layer of depth to this amazing ribs recipes. You will not be dissappointed!
2 lbs. pork ribs
Salt and pepper, to taste
Cayenne pepper, to taste
½ cup tomato paste
½ cup cider vinegar
½ cup brown sugar
1 tbs. dark molasses
2 tbs. quality whiskey
2 cloves garlic, minced
1. Combine all ingredients except the ribs, salt, and pepper in a sauce pan. Simmer for one hour uncovered. Taste and season with salt and pepper. For a spicier sauce, add cayenne pepper or red chili flakes. Let this cool.
2. Arrange the ribs in a baking dish and add the marinade. Refrigerate for 12 hours.
3. Bake at 300 for 2 to 3 hours, covered.
4. Heat an outdoor grill to medium-high. Grill the ribs, basting with the remaining marinade sauce, until caramelized and smoky. Serve.
Chinese five-spice spare ribs
30 mins to 1 hour
30 mins to 1 hour
Melt-in-your-mouth spare ribs with a tasty Chinese-style sauce.
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Ingredients
For the spareribs
- 750g/1½lb pork spareribs
- 600ml/1 pint groundnut (peanut) oil
For the marinade
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp light soy sauce
- 1 tbsp Chinese black rice vinegar or cider vinegar
- 2 tsp sesame oil
- 1 tbsp cornflour
For the sauce
- 2 tbsp finely chopped garlic
- 2 tsp five-spice powder
- 3 tbsp finely chopped spring onions
- 3 tbsp Chinese rock sugar or granulated sugar
- 3 tbsp Shaoxing rice wine or dry sherry
- 150ml/5fl oz chicken stock
- 1½ tbsp light soy sauce
- 2 tbsp dried grated orange peel
- 85ml/3fl oz Chinese black rice vinegar or cider vinegar
Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.
Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
Put the sauce ingredients into a clean wok or frying pan.
Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once.
Related Recipes
By Andre Queiroz and Anderson Queiroz
Oliver's Twist Spicy Pork Ribs
ingredients
3 cloves garlic, crushed
2 fresh red chiles
sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chile flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey
directions
Preheat the oven to 350 degrees F. Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil.
nutrition
November 30, 2013
Absolutely scrumptious! Spicy but balanced flavors with the citrus and honey. I did have to cook my ribs a little longer than stated but maybe only 15 minutes.
[Beer] makes batters better, meat more tender, and sauces more flavorful.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Delicious recipes for [red velvet] cakes, cupcakes, and cheesecakes.
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3 Ingredient Pork Rib Marinade
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A simple 3 Ingredient Pork Rib Marinade to make your cookout quick and easy. Ready in under 30 minutes!
Jump to Recipe
The pork ribs that you see in the picture up there?
They’re the first ribs I have ever grilled….and the first ribs I have possibly ever eaten.
Hard to believe? I’ve been trying venture out from the standard cuts of meat that I always buy. Pork ribs were one of those foods that always looked amazing, but I never tackled. So today I share with you a simple 3 Ingredient Pork Rib Marinade. Just in time for your July 4th grilling. It will be ready for your picnic in just under 30 minutes.
Whether you’re celebrating the Fourth of July with a backyard BBQ or grilling up some tasty pork ribs for a neighborhood cookout, pork has you covered. With so many cuts and preparation methods to try and endless flavor combinations to explore, pork is the must-have this grilling season.
This recipe is special because it comes from my grandma’s sister, my great aunt. I’m not sure how I ended up with her hand-written recipe, but at some point early in our marriage she shared it with us. This simple mixture of ketchup, soy sauce and oil was my go-to marinade for many years. Basic ingredients. Simple, but savory flavor.
Here’s the simple steps to making these grilled pork ribs.
Pick up some boneless, country-style ribs at your local grocery store. Mix up the three marinade ingredients in a small bowl and then pour it over your ribs. Let them marinate for 10 minutes or so while the grill is heating. Pop these ribs onto a hot grill and let them cook on each side for 6-7 minutes. The internal temperature needs to reach about 160 degrees.
And there you have it. Serve this up this 4th of July and you’ll be able to spend your time with your guests instead of spending all your time in the kitchen.
A simple 3 Ingredient Pork Rib Marinade to make your cookout quick and easy. Ready in under 30 minutes!
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1/4 cup ketchup
- Black pepper optional, to taste
- 3 pounds boneless country-style pork ribs
for all the latest tasty goodness
If this is your first time cooking and eating ribs, then I am awed! They look perfect!! I find ribs really easy to cook, but you need a lot of people around if you grab a huge rack 🙂
Wow! Love the easy marinade! they look fun of flavor and super juicy!
These pork ribs look mouthwatering! Love how simple this marinade is too.
Wow! This looks like it could have come from a restaurant! Drooling over here 🙂
This is your first time grilling ribs? I’m really amazed! Just look at those ribs! They look so good and delicious! It’s perfectly grilled and rich in flavor!
We’re grilling fresh ground beef burgers and corn this weekend – these pork ribs though look mouthwatering!
I think the best recipes are the ones handed down! These look so delicious!
Susan Christy says
I’m making Dijon Grilled Pork Chops.
First ribs ever eaten? oh my word. Although you started with a great recipe 🙂
For the first ribs you’ve ever made OR eaten, these look AMAZING! You can’t beat family recipes! Have a wonderful 4th!
Stephanie Phelps says
We are grilling up some brats and burgers for the Fourth! Now that I have seen this recipe I would also love to do some ribs!
Francesca Kinsman says
my mouth is watering, already!
What a treasure of a recipe- this sounds delicious.
My family will love these ribs.
Grilling them up for the Fourth, along with some corn on the grill, and
a big potato salad, topped with deviled eggs!
Happy Birthday, America
I am going to be making burgers, hot dogs, brats and beer can chicken for the 4th.
I can’t believe this is your first time grilling ribs! They look wonderful. You are a pro already!
Awww, Thanks, Chandra!
These ribs looks amazing! They are so simple to make and the flavors sound delicious!
Hi we are making hot dogs and brats this weekend on the grill
Pete Mathis says
Grilling pork chops and sweet corn for the 4th.
All my rib recipes have more than 3 ingredients but this sounds interesting and worth trying. Happy 4th of July!
I’m having bbq chicken with grilled zukes and pineapple. But after seeing your yummy ribs, I might have to rethink this!
Your ideas sound so good! I’ve been wanting to try grilled pineapple.
Oh my goodness, these ribs look like they take so many more ingredients than they actually do! They look so tasty!
Ellie Wright says
We’ll be grilling beef and chicken for fajitas on the 4th. I love ribs cooked in the smoker and my son makes some awesome ones. But his spice rub is top secret and I haven’t gotten it out of him yet.
Making chicken breast marinaded in balsamic vinaigrette salad dressing and marinade. To die for…a little seasoning salt and pepper. The brand of dressing is “Gazebo Room”. I’m sure any kind would work.
I’m going to have to try this. Sounds so good and simple!
Wow those look perfect for your first time cooking ribs! I love how easy this marinade is – and it sounds so yummy! You have inspired me- I may just be serving up ribs for the 4th 🙂
margaret nisbet says
We are doing ribs too, this marinade is really easy and I like the ten minute marinating time.
We will be grilling (for the first time in years) baby back ribs. well, my hubby will be doing the grilling (I am letting him grill for the first time in his life! Please cross your fingers for me!)
We’ll be grilling up hot links and burgers!
Hi Julie, hope you and the family are having a great summer – I know you are eating well! These ribs look so good!
Debbie Caraballo says
We’re grilling hot dogs, burgers, and pork ribs for our celebration…which is why I was so eager to see this recipe! I really like it, and think hubby will too…thanks for a great, simple marinade recipe, plus the chance to win a great giveaway.
Mariah @ Mariah's Pleasing Plates says
We love ribs at our house! Love how simple this marinade is!
These look absolutely fantastic, and I love any marinade that’s 3 ingredients and packs a punch!
Dixie Davidson says
Simple and easy is what I like. I will be doing the grilled pork ribs for the first time tonight for dinner. Thanks for your recipe.
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We are Julie, Maddie, and Kinsee – a mother and daughter team here to share with you the best of our recipes. Welcome to our family’s kitchen!
marinade
A seasoned liquid in which foods such as meat, fish and vegetables are soaked (marinated) in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar or wine) and herbs or spices. The acid ingredient is especially important for tough cuts of meat because it serves as a tenderizer. Because most marinades contain acid ingredients, the marinating should be done in a glass, ceramic or stainless steel container—never in aluminum.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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