Content

• Ingredients
• Steakhouse marinade
• Oriental inspired marinade
• Coffee molasses marinade
• To step
• Method 1 of 3: Steakhouse Ribs Marinade
• Method 2 of 3: Oriental rib steak marinade
• Method 3 of 3: Coffee molasses marinade
• Tips
• Necessities

A marinade is a mixture of herbs, oil and vinegar used to flavor vegetables or meat. While most of the ingredients in a marinade do not penetrate deep into the meat, the flavor does linger in the outer part. There are hundreds of ribs recipes, but the following spicy and sweet versions will help you make the most delicious short ribs, St. Louis style ribs, and spare ribs.

Ingredients

Steakhouse marinade

• 1 cup (0.2l) of vegetable oil
• 1/2 cup (118ml) apple cider vinegar
• 35g brown sugar
• 1 tbsp. (15ml) soy sauce
• 1 tbsp. (15ml) Worcestershire sauce
• 1 tbsp. (9.3g) garlic powder
• 1/2 tsp. (1.2g) onion powder
• 1/2 tsp. (3g) kosher salt

Oriental inspired marinade

• 1 cup (0.2l) of honey
• 1/3 cup (79ml) soy sauce
• 3 tbsp. (45ml) sherry
• 2 tsp. (6.2g) garlic powder
• 1/2 tsp. (0.9g) crushed red pepper

Coffee molasses marinade

• 1 cup (0.2 l) of strong coffee
• 1 cup red onions
• 1/2 cup (118ml) molasses
• 1/2 cup (118ml) red wine vinegar
• 1/4 cup (59ml) Dijon mustard
• 1 tbsp. (15ml) Worcestershire sauce
• 1/4 cup (59ml) soy sauce
• 1 tbsp. (15ml) chili sauce
• 2 tbsp. shallots

To step

Method 1 of 3: Steakhouse Ribs Marinade

1. Defrost the ribs completely. Take them out of the freezer and put them in the fridge 2-4 days before you plan to prepare them. The larger the rib, the longer it will take to defrost.
2. Place the ribs on their fronts. Cut the thin membrane at the back and pull it off to soften it and allow the marinade to soak just a little further into the meat.
3. Mix your marinade one day in advance. If you have a pricey piece of meat such as ribs, you will ideally marinate it for 12-24 hours. Salt takes 24 hours to penetrate the meat up to an inch deep.
   • The rest of the ingredients are mainly used as a seasoning for the outside.
   • Double the recipe if you have more than 2.5 kg of ribs.
   • Reserve leftover marinade to cover the meat during cooking.
4. In a large bowl, stir together vegetable oil, vinegar, brown sugar, soy sauce, Worcestershire sauce, garlic powder, onion, and salt. If you don't have something big enough for the cut of meat, put it in a very large pour plastic bag or cut the ribs in half and put them in two bowls.
5. Place the ribs in the marinade. Turn them over and over a few times. Put the bowl in the fridge.
6. Brush the ribs every three hours with a pastry brush. Use the moisture at the bottom of the bag or bowl for this. Turn the ribs over if the ribs are not submerged in the liquid.
7. Take the ribs out of the fridge an hour before you put them in the oven or on the barbecue. You can now dispose of the remaining moisture.
8. Fry the meat for two hours at 150 degrees Celsius, wrapped in aluminum foil. Remove the foil and fry it for another 45 minutes at 180 degrees Celsius.

Method 2 of 3: Oriental rib steak marinade

1. Defrost the ribs completely. Pull the membrane off the back of the ribs to allow it to marinate better.
2. Mix the honey, soy sauce, sherry, garlic powder and red pepper 3-12 hours before preparing the ribs. Heat the mixture over medium heat to make sure it is well blended.
3. Remove the marinade from the heat. Let it cool down slowly.
4. Divide the ribs between two bowls, depending on the size of the piece of meat. This marinade is intended for 2 kilos of ribs.
5. Pour the cooled marinade over the ribs. Turn them over and cover all sides with marinade. If the marinade is not enough to cover the entire piece of meat, you will need to turn the ribs every hour in the refrigerator.
6. Take the ribs out of the fridge an hour before preparing them. Discard the excess marinade. Lift the ribs out of the bowl so that they can drain.
   • Letting the ribs dry slightly is especially important if you are going to grill them open, as the wet marinade could otherwise cause flames to form.
7. Barbecue, bake or grill your ribs. Serve with sesame seeds and green onions.

Method 3 of 3: Coffee molasses marinade

1. Defrost the ribs. Pull off the membrane on the back of the ribs to expose the meat.
2. Finely chop the onion and shallots for the marinade. Make the coffee.
3. Beat together the coffee, onion, molasses, red wine vinegar, mustard, Worcestershire sauce, soy sauce, Tabasco and shallot. This is for 2.5 kg of ribs. Keep one cup of marinade behind per batch.
4. Place the ribs in a large bowl for 12 hours before cooking. Cover them completely with the marinade. Put a lid on and put it all in the fridge.
   • Every few hours, pour over the marinade or flip the meat over.
5. Remove the ribs from the refrigerator 1 hour before cooking. Let the meat drip off
6. Grill, barbecue or roast (in the oven) the ribs. Pour over the reserved marinade every 20 minutes.

Tips

• You can replace the honey in the Oriental marinade with hoisin sauce.
• Cover the ribs with aluminum foil for most of the cooking time. Roast the meat on the stove for the last 10 to 20 minutes to make it even crispier.
• Rib piece is also often made with a dry rather than a wet marinade.
• Add pineapple to the marinade to soften the meat. It contains enzymes that soften the meat.

Necessities

• Whisk
• Come on
• Lid
• Large plastic bag / container
• Pastry brush
• Refrigerator
• Saucepan
• Knife
• barbecue / oven / grill