Rib Marinade Food

RIB MARINADE

Steps:

• Combine all ingredients.
• Marinade meat several hours or overnight.
• Can freeze.

HOW TO MARINATE RIBS

Steps:

• Defrost the ribs completely in the fridge for 2-4 days. Before marinating or cooking ribs, make sure they are completely defrosted. The safest and easiest way to defrost ribs is to put them in the refrigerator 2-4 days before you want to cook them.Using this method, the ribs will take 1 day for every 4 pounds (1.8 kg) of meat to defrost.
• Defrost ribs in a few hours using a cold water bath. Fill a bowl or the sink with cold water. Submerge the ribs completely in the water in their original packaging or an airtight plastic bag. Add cold water as needed to keep the temperature around 40 °F (4 °C). Using this method, the ribs will take 30 minutes per 1 pound (0.45 kg) to defrost.
• Rinse the defrosted ribs in cool water. Unwrap the ribs and run them under cool water. This will get rid of any bone bits or debris left over from butchering.
• Trim the membrane from the underside of the ribs. The membrane is a paper-thin layer on the bone side of the ribs. Many times, your ribs will already be skinned of their membrane. If not, insert a butter knife between the bone and the membrane to create separation. It should come away easily, but use a sharper knife if it doesn't. Then, use your hands to pull the membrane off of the bones. Leaving membrane on the ribs will result in a tough, rubbery texture.
• Rub the marinade into the ribs. Rub the marinade into the meat using a basting brush, spatula, or your hands. Cover all of the meat on both sides with a thick layer.
• Put the ribs in a covered container and refrigerate them for 2-24 hours. Allow at least 2 hours for the marinade to absorb into the meat, or up to 24 hours for the most flavor. Keep the ribs moist by adding more marinade about every 3 hours. Always marinate meat in the fridge and do not reuse leftover marinade.
• Grill ribs for a smoky flavor or cook ribs in the oven for a tender texture. Grill ribs over indirect heat for about an hour and finish over direct heat for 20 minutes until they are done. Or cook ribs at 275 °F (135 °C) for 2-2 ½ hours in the oven. When the meat starts to pull away from the ends of the bones, you can start testing to see if the ribs are done.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

BARBECUE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

THE PERFECT RIB EYE MARINADE

Steps:

• In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

GRILLED MARINATED RIBEYES

Steps:

• In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

EASY RIB MARINADE

Steps:

• Mix all ingredients pour over ribs let sit for one hour.
• Then grill or roast. Enjoy!