Ive got a great "marinade" for ribs.
Mix 2 cups soy sauce with one cup white vinegar, add one beer, cut 1/4 of an onion (in rings) and ad garlic (amount to your liking)
Mix
Place in either glass pan, or metal. (long enough to lay the ribs in).
Then if your using lrge ribs, after they thaw, i use a knife and cut all the fat off the back of them, including the thin membrane, this reduces if not eliminates flare ups due to the fat dripping onto the fire.
Lay the ribs meat side down in the marinade for MINIMUM of 20 minutes, you will find the mix not only tastes great, but also tenderizes the rib meat. (refridgerate)
Enjoy!
My mother managed and cooked at one of the best restaurants in Central Wisconsin for over 33 years. In those years she developed a fantastic recipe for Cantonese Rib Sauce. This recipe was her pride and joy, next to me, so we haven't passed it around before, but seeing that she's cooking for the good Lord now I'm sure she wouldn't mind me sharing it with you.
This recipe is normally prepared so that they can be baked in the oven but I have grilled them and they are fantastic. This recipe can be used on either pork or beef ribs but pork is the best.
So to begin,
Elayne's Famous Cantonese Rib Sauce.
1) 3/4 cup of white sugar
2) 1 cup of catchup
3) 1 cup of soy sauce
Mix all three ingredients together.
Spread sauce over ribs, cover and marinate over night in refrigerator. If you're going to bake them, put ribs in oven proof pan right away so they can be put directly into the oven.
Bake at 375 degrees until done, about two to three hours. You can also prepare the ribs with the sauce in a Crockpot over night.
(Note: We always double the recipe)
I hope you try this recipe and enjoy them as much as we do.
Let me know how it goes.
Lil Truckr
'08 GMC 4X4 2500HD 6.0L extended cab with an 8' box.
'08 Cougar 28' Fiver.
Perfect for me, da wife and our four cats.
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