Marinade for meat is a mixture of various ingredients and spices to give it softness, juiciness and aroma in a prepared dish. For each type of meat, as a rule, the same mix bases are used, adding only part of the ingredients that emphasize the piquant taste of a particular product. Basically, the pickle is used for dishes cooked on an open fire to reduce the cooking time.
One of the most delicious meat products cooked on the bonfire is the ribs, in which the juicy and tender intercostal meat in combination with the correct marinade turns into a fairly budgetary and terrific delicious treat. To cook this dish is better on the grill, but in its absence you can use skewers, strung ribs on them. You can also lay the skewer on the brazier and place the ribs on top of them.
Below we will consider the recipes for marinades for pork and mutton ribs for cooking them on the grill.
Recipes for marinades for pork ribs on the grill
Ingredients:
Calculation of one kilogram of ribs:
Classic marinade:
- tomato sauce - 3 tbsp. spoons;
- honey liquid - 1.5 tbsp. spoons;
- soy sauce - 2/3 tbsp. spoons;
- Worcestersky sauce - at will;
- wine vinegar - if desired;
- salt.
Soy-honey marinade:
- soy sauce - 4 tbsp. spoons;
- tomato sauce - 2.5 tbsp. spoons;
- honey - 2 tbsp. spoons;
- red pepper - 2/3 tsp.
- salt.
Wine marinade with garlic :
- dry white wine - 100 ml;
- garlic - 1,5-2 cloves;
- soy sauce - 2.5 tbsp. spoons;
- cinnamon - 1/2 tsp;
- honey - 1 tbsp. a spoon;
- black ground pepper - 1/2 tsp;
- salt.
Preparation
Marinade is prepared by mixing all the ingredients. Next, the mixture is rubbed with ribs and left for several hours or ideally for the whole night.
Tasty marinade for mutton ribs on the grill
Ingredients:
Calculation of one kilogram of mutton ribs:
- wine semi-dry, red - 3/4 cup
- onion - 250 g;
- garlic - 5 denticles;
- basil leaves - 7-9 pieces;
- leaves of mint - 7-9 pieces;
- sage leaves - 5 pcs .;
- red and black ground pepper;
- salt.
Preparation
We rub garlic with salt, add red and black pepper, salt, washed, dried and mashed slightly leaves of basil, mint and sage, peeled and cut into half rings, onion, poured with red semidry wine and mixed. Cover the marinade cooked ribs, lightly rub it into the meat and leave for a few hours.