:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/erpyGwMDtL8sS0EPQ6CW/6df35ae5466557de631b5e3b917779.jpeg "Marinade for Sticky Barbecue Baked Pork Ribs")
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Marinade for Sticky Barbecue Baked Pork Ribs
One of my favorite things to cook, and even more to eat, are succulent cherry barbeque pork ribs. The secret, of course, lies in the marinade. The recipe I’m about to share is something that I have lovingly perfected over the years, installing my ribs with unparalleled dimension and flavor.
Ingredients
- 2 cups of cherry preserves
- 1 Cup of ketchup
- 4 tbls of brown sugar
- 3 tbls of red wine vinegar
- 2 cloves of garlic, minced
- 1 tablespoon of smoked paprika
- 1 tablespoon of onion powder
- 1 teaspoon of salt
- 1⁄2 teaspoon of ground black pepper
- Dash of Tabasco sauce
- 4 Pounds of pork ribs
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Directions
Start off by preparing the marinade. Combine the cherry preserves, ketchup, brown sugar, red wine vinegar, minced garlic, smoked paprika, onion powder, salt, black pepper, and a dash of Tabasco sauce in a medium bowl. This step truly sets the flavor foundation for the ribs. For more pronounced notes of sweetness, you can add a touch more brown sugar.
Once the ingredients are well combined, you will have a rich and glossy marinade. It needs to be thick enough to coat the back of a spoon, but not overly viscous. Should it be too thick, consider adding a bit more red wine vinegar to thin it out.
Reserve a cup of the marinade for basting later on. This will keep your ribs juicy and flavorful as they cook.
Place your pork ribs in a shallow dish or a large zip-lock bag. Pour the rest of the marinade over the ribs, ensuring all parts are well coated. Let the ribs marinate for at least 3 hours - I usually aim for 8 hours. Occasionally turning the ribs within the marinating time ensures even flavor infusion.
Once your ribs have marinated, they’re ready to be cooked using your preferred method. Be it grilling, roasting, or smoking, the choice is yours. I personally recommend grilling them for that nice char.
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TammersMarinade for Sticky Barbecue Baked Pork Ribs
One of my favorite things to cook, and even more to eat, are succulent cherry barbeque pork ribs. The secret, of course, lies in the marinade. The recipe I’m about to share is something that I have lovingly perfected over the years, installing my ribs with unparalleled dimension and flavor.
Start off by preparing the marinade. Combine the cherry preserves, ketchup, brown sugar, red wine vinegar, minced garlic, smoked paprika, onion powder, salt, black pepper, and a dash of Tabasco sauce in a medium bowl. This step truly sets the flavor foundation for the ribs. For more pronounced notes of sweetness, you can add a touch more brown sugar.
Once the ingredients are well combined, you will have a rich and glossy marinade. It needs to be thick enough to coat the back of a spoon, but not overly viscous. Should it be too thick, consider adding a bit more red wine vinegar to thin it out.
Reserve a cup of the marinade for basting later on. This will keep your ribs juicy and flavorful as they cook.
Place your pork ribs in a shallow dish or a large zip-lock bag. Pour the rest of the marinade over the ribs, ensuring all parts are well coated. Let the ribs marinate for at least 3 hours - I usually aim for 8 hours. Occasionally turning the ribs within the marinating time ensures even flavor infusion.
Once your ribs have marinated, they’re ready to be cooked using your preferred method. Be it grilling, roasting, or smoking, the choice is yours. I personally recommend grilling them for that nice char.
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