Marinade is a blend of oil, herbs and an acidic ingredient that is used to flavor meat. The combination of these ingredients makes the meat more tender and much tastier. There are hundreds of different marinades for meat, but for ribs it is better to choose sweet and spicy flavors. Let them thaw; if necessary, remove the membrane and then rinse them. Prepare the marinade following one of the proposed recipes, letting yourself be inspired by Asian scents, barbecue or coffee. For ideal results, plan ahead and let the ribs marinate overnight before cooking.
Ingrediants
Barbecue Style Marinade
- 1 bottle of barbecue sauce
- 1 bottle of beer (optional)
- Honey (optional)
- Hot sauce (optional)
- Lime juice (optional)
- Garlic (optional)
Texan-style marinade
- 200 ml of seed oil
- 100 ml of apple cider vinegar
- 3 tablespoons (35 g) of whole brown sugar
- 1 tablespoon (15 ml) of soy sauce
- 1 tablespoon (15 ml) of Worcestershire sauce
- 1 tablespoon (10 g) of garlic powder
- Half a teaspoon of onion powder
- Half a teaspoon of sea salt
Asian Style Marinade
- 200 ml of honey
- 80 ml of soy sauce
- 3 tablespoons (45 ml) of sherry
- 2 teaspoons of garlic powder
- Half a teaspoon of red pepper flakes
Coffee marinade
- 200 ml of coffee
- 1 red onion
- 120 ml of molasses
- 120 ml of red wine vinegar
- 60 ml of Dijon mustard
- 1 tablespoon (15 ml) of Worcestershire sauce
- 60 ml of soy sauce
- 1 tablespoon (15 ml) of hot sauce
- 2 tablespoons (30 g) of chopped shallots
Coca Cola marinade
- 2 l of Coca Cola
- 2 tablespoons (30 g) of chili powder
- 200 ml of water
- 1 onion
- 2 cloves of garlic
- 100 ml of ketchup
- 2 tablespoons (30 g) of brown sugar
- 2 tablespoons (30 ml) of Worcestershire sauce
- 2 tablespoons (30 ml) of apple cider vinegar
Steps
Method 1 of 2: Marinate the Ribs
Step 1. Let the ribs defrost in the refrigerator for 2-4 days
Before marinating or cooking them, make sure they are completely thawed. The simplest and safest way to defrost chops is to transfer them from the freezer to the refrigerator 2-4 days before cooking.
The time it takes to defrost the ribs depends on the weight. Calculate about 24 hours for every 2 kg of meat.
Step 2. Thaw the meat in a few hours using cold water
If you can't let them thaw slowly in the refrigerator, submerge the ribs in a basin filled with cold water. They must be sealed in their original packaging or closed in a food bag, so that they are protected from water. Change the water at regular intervals to keep the temperature close to 4 ° C.
If you use this method, allow about 30 minutes for every 1 pound of ribs
Step 3. Rinse the thawed meat with cold water
Remove the chops from the package or bag and rinse them with cold water to remove any possible bone or meat fragments left behind by the butcher.
Step 4. Remove the membrane from the underside of the ribs using the knife
It is that thin film that covers the bones. It may have already been removed by the butcher, but it's good to check. To remove it, insert the tip of the knife under the membrane to separate it from the bones. It should come off easily. If not, use a sharper knife, then pull it with your hands to detach it from the bones.
The membrane remains hard and rubbery even after cooking, so it is essential to remove it
Step 5. Marinate the meat
Spread the marinade over the ribs with your hands or use a pastry brush or silicone spatula. Make sure the meat is generously coated on both sides.
Step 6. Place the ribs in a covered container and let them marinate in the refrigerator for 2 to 24 hours
Leave the meat to flavor for at least a couple of hours so that it has a chance to absorb some of the marinade. The more you let it marinate, the tastier it will be. Keep the meat soft by adding more marinade about every 3 hours.
For food safety reasons, the meat must remain in the refrigerator; also, it is not possible to reuse the leftover marinade
Step 7. Cook the ribs on the barbecue if you want them to have a smoky aftertaste or in the oven if you want them to stay soft
Grill them in indirect heat for about an hour and then move them to the hottest area of the barbecue and let them cook for about another 20 minutes. If you prefer, you can bake them in the oven at 135 ° C for 2-3 hours.
When the meat begins to peel off the bottom of the bones, you can start checking to see if it is cooked
Method 2 of 2: Prepare the Marinade
Step 1. Use a ready-made barbecue sauce to make a simple marinade full of flavor
Brush the sauce over the ribs and let them marinate for at least an hour. If you wish, you can customize and enrich the barbecue sauce by adding honey, lemon juice, garlic or hot sauce. If the diners are all adults, you can add a bottle of beer as well.
To get a good result with minimal effort, you can cook the ribs in the slow cooker
Step 2. Make a Texan-style marinade
Pour into a large bowl and whisk 200 ml of seed oil, 100 ml of apple cider vinegar, 3 tablespoons (35 g) of brown sugar, one tablespoon (15 ml) of soy sauce, one tablespoon (15 ml) of Worcestershire sauce, one tablespoon (10 g) of garlic powder, half a teaspoon of onion powder and salt to taste. Leave the ribs to marinate for at least 2 hours or, if possible, until the following day. If you don't have a bowl large enough to hold all of the chops, you can use a food bag or cut the rack in half and use two bowls.
Save some of the marinade to use as a side sauce for the ribs
Step 3. Enhance the sweet and spicy flavors by preparing an Asian-style marinade
Use 200 ml of honey, 80 ml of soy sauce, 3 tablespoons (45 ml) of sherry, 2 teaspoons of garlic powder, and half a teaspoon of flaked red pepper. Heat the marinade over medium heat, stirring until all ingredients are well blended. Once ready, let it cool completely and pour it over the ribs. Leave the meat to marinate in the refrigerator for 12 hours.
If you want a spicier marinade, add more chili
Step 4. Create a unique flavor using a coffee and molasses marinade
Chop an onion and cook it with 2 tablespoons (30 g) of chopped shallots in 200 ml of coffee, 100 ml of molasses, 100 ml of red wine vinegar, 60 ml of Dijon mustard, one tablespoon (15 ml) of sauce Worcestershire, 60ml of soy sauce and one tablespoon (15ml) of hot sauce. When all the ingredients are well blended, remove the marinade from the heat and save 200ml to use as an accompanying sauce for the ribs. Wait for the marinade to cool and let the meat marinate for at least 2 hours.
You can sprinkle the meat with a small portion of the marinade you have kept aside to keep it soft as it cooks
Step 5. Make a Coca Cola marinade
Pour 2 liters of Coke into a saucepan and add 2 tablespoons (30 g) of chili powder, 200 ml of water, an onion, 2 cloves of garlic, 100 ml of ketchup and 2 tablespoons (30 ml) of sugar respectively. cane, Worcestershire sauce and apple cider vinegar. Add salt and cayenne pepper to taste, then heat the marinade over medium heat until it thickens. When ready, let it cool and then blend it for a minute or until the consistency is smooth.
