There are quite a few recipes for marinade for pork ribs. All of them depend on taste preferences and the cooking method chosen by the chef (ribs can be fried, stewed or baked in the oven).
Various recipes for marinade for pork ribs can make something unusual and new out of such a familiar dish. Virtually every country where pork is prepared has its own pickling options, but the most famous are American pickles and sauces, Asian (in particular Thai and Chinese) pickles, and European spice and wine vinegar blends.
For roasting or roasting pork ribs, it is best to use crispy marinades (sauces containing sugar, honey, etc.). For stewing, mixtures of spices and herbs are ideal.
Quite unusual for Russian cuisine, but at the same time, a marinade made from a mixture of oyster and soy sauce and spices is available to everyone. To prepare 1 kg of pork ribs, you need 10 tablespoons of any oyster sauce, 5 tablespoons of soy sauce (it is better to take a traditional sauce without any flavoring additives), coarsely ground black pepper, 3-4 cloves of garlic. No salt is needed in this recipe, as soy sauce gives the meat a mild, salty flavor.
The garlic must be very finely chopped and mixed with the rest of the ingredients, then leave the finished marinade for 20-30 minutes and then place the ribs in it for 1-2 hours. Such a marinade will not only give the meat, traditional for Asia, sweet and sour taste, but will allow it to be covered with a crispy beautiful crust during frying or baking.
The meat is very beautiful and tasty when pretreated with mustard and honey marinade. To prepare such a composition for 1 kg of meat, you will need to take 3-4 teaspoons of mustard, 3 teaspoons of honey, salt, ground red pepper (chili or paprika) to taste. All ingredients must be mixed, smeared with ribs and left in a cool place for 2-3 hours. Mustard will add spice to the dish, honey and red pepper - taste and a very crispy expressive crust.
For lovers of Mediterranean (in particular, Provencal) cuisine, the recipe for marinade with rosemary and thyme is perfect. The full composition of the recipe is as follows: 50 ml of olive oil, 3-4 sprigs of fresh rosemary or dried rosemary and thyme (thyme) to taste, 5 cloves of garlic, black pepper and salt in the required amount. This amount of ingredients is enough for 1-1.5 kg of pork ribs.
Garlic must be crushed or chopped very finely, mixed with everything else. Next, you can leave the marinade in its original form or beat it in a blender until smooth, then apply to the ribs and put in a cool place overnight. Rosemary and olive oil will add a light spicy flavor to the meat and allow you to enjoy an authentic French dish at home.
Any vinegar in a marinade (apple, table or wine) has a negative effect on meat fibers, so it should be used with extreme caution.
The simplest marinade known in Russia is a mixture of onions, garlic and vinegar. However, the commonly used vinegar makes the fibers of the meat too tough, so do not keep the ribs in such a marinade for longer than 40-60 minutes. If you plan to barbecue the next day, it is best to use this composition: 1-2 onions, chopped into rings, 1 head of garlic, salt and black pepper to taste, and 1 cup (200 ml) of red wine. The wine will give the meat its characteristic “pickled” flavor, and the onions and garlic can then be fried or baked as a rib snack.
