Pork ribs are cuts of meat that have thick veins of fat that absorb flavor and keep meat juicy. Marinades are a good way to saturate the meat with spices and different flavors. There are many recipes you can use, from almost every ethnic cuisine, for preparing pork ribs. Whether you decide to use a traditional barbecue marinade or go for one with an Asian flavor, you will notice a big difference in the way your pork ribs turn out.
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Use a traditional barbecue marinade to produce restaurant-style ribs. Blend together 3/4 cup of water, 1 can tomato sauce, 3/4 cup brown sugar, 1/4 cup vinegar, 3/4 cup dry mustard, and 3/4 cup of minced garlic. Bring mixture to a boil for 30 minutes and allow to cool before using as a marinade. For a quick marinade, mix together 1 cup of prepared barbecue sauce, 1 cup pineapple juice, 2 tablespoons of chili powder, 1 teaspoon of minced garlic, and coat the ribs with the mixture. Refrigerate meat for 6 hours. Spice up your marinade by using any herbs or spices you want. Typical choices are cayenne pepper , allspice, chili powder, onion powder, celery seed, and ginger. Use a meat injector to get the flavor right to the center of the rib meat.
Many Asian and Pacific cuisines use marinades for preparing pork ribs. For Hawaiian pork ribs, mix up 3/ 4 sugar, 1/2 cup soy sauce, 1/2 cup ketchup, 1/4 cup Shaoxing wine, 1 teaspoon salt, 1 smashed garlic clove, and 1 teaspoon smashed fresh ginger. Coat ribs and put in the refrigerator for at least three hours before cooking. Here's a quick recipe for Orange Soy Ribs: mix 1/4 cup of fresh orange juice, 1/4 cup soy sauce, 1/4 cup of packed dark brown sugar, and 1 teaspoon of ground cumin. Slice ribs and put them in a zipper-lock bag. Pour marinade on top and let sit for six hours before cooking. The longer you marinate the ribs, the tastier they will be. If using a marinade and cooking over coals or on high heat, do not add any sugary marinades or sauces until the end of the cooking process or the sugar will burn.
Give your short ribs an island flavor by blending 1 scotch bonnet pepper, 2 tablespoons of chopped green onions, 3 teaspoons allspice, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 2 tablespoons water, 1 tablespoon honey, 4 teaspoons of lime juice, and 1 tablespoon of steak sauce. Be sure to blend to a smooth consistency. If scotch bonnet peppers are too hot, you can use jalapeno, serrano, or poblano peppers. By adding pineapple juice or sugar, you can bring the fiery taste down a notch. Another quick recipe consists of 1/4 cup pineapple juice, 1/4 mango juice, 1/4 cup of lime juice, 1/4 teaspoon of lime zest, 1 tablespoon honey, 1 tablespoon grated ginger, and 1 tablespoon canola oil. Allow the marinade to sit overnight before use. You'll love the sweetness of the ribs and the exotic fruity taste.