What is the best marinade for pork ribs?!


Question:

What is the best marinade for pork ribs?

especially when you only have a few hours to marinade


Answers:
MAUI STYLE RIB MARINADE

1 cups soy sauce.
1/2 cup brown suger
2 tablespoons fresh ginger, grated

Mix ingredients and marinate for minimum 4 hours (overnight is better). Cook on bbq or indoor grill or broil for 6min each side. Enjoy

You wouldn't want to marinade anything for more than an hour or two anyway, after that the tissue starts to break down and gives the meat a terrible mouth feel. Personally when I make ribs I don't do any marinading at all. I just baste them in BBQ sauce, stick them in the crock pot and cover them in apple slices. I leave them in there for hours until they are tender and then enjoy! Sooo easy, so delicious!

Marinate them in Italian salad dressing. After they marinate, pour the ribs and dressing into a pot and add just enough water to cover them. Boil for about 45 minutes or so. Then bake or BBQ with nyour favorite BBQ sauce

believe it or not coke is. cocca cola, that is. it makes it really sweet and moist.

Apple juice is a great marinade. I add a bit of salt and let them sit in the frig over night.

Awesome Marinade for Pork Tenderloin:

40 min 10 min prep
4-6 servings

2 lbs pork tenderloins
2 tablespoons soy sauce
2 tablespoons hoisin sauce (oriental)
2 tablespoons dry sherry
1 tablespoon peanut oil
1 1/2 tablespoons honey
1 tablespoon light brown sugar
1/2 teaspoon garlic salt
1/2 teaspoon cinnamon

1. Mix all ingredients together.
2. Pour in gallon plastic bag, add pork, remove air,& seal.
3. Marinade in refrigerator 48hours.
4. Grill 30 minutes turning pork tenderloins every 5 minutes.
5. Pork will become crusty brown all over!




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources