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Marinade For Bbq Spare-ribs


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Posted

I asked this question a few months ago and got no replies. Kikkoman have a bottled brown marinade available at Tescos that does well for ribs that I oven roast. Trouble is it costs more than the meat. Also there usedta be another bottled marinade called Singapore Soy Sauce that used to be good for baked ribs. Highly recommended if you can find it.

Posted

INGREDIENTS:

1 (10.75 ounce) can condensed tomato soup

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons vegetable oil

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon dried thyme

allrecipe.com

Posted
INGREDIENTS:

1 (10.75 ounce) can condensed tomato soup

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons vegetable oil

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon dried thyme

allrecipe.com

:D

This is not a marinade.....but could be part of one.

There is a Thai sweet-hot sauce that is intended to be used to be put on Chicken for baking/barbecue/etc. I have seen the bottle in some supermarkets. It usually has the picture of a Chicken on the bottle. Don't know the name in Thai, but it is made in Thailand. It can be used to barbecue any meats. It smells quite spicy when you use it to cook meat, but really isn't that spicey. It also gives a great smell when cooking the meat. I advise you use this either in a marinade, or apply it to the meat when cooking. it gives the meat a sweet but slightly spicey taste. (Well, it wouldn't be spicey to Thai taste, but probaly would be to Farang taste.)

:o

Posted
Excuse my ignorance, but, what is shoyu?

Shoyu is a dark brown liquid made from soya beans that have undergone a fermentation process. Natural shoyu employs the use of a centuries-old method of fermentation involving a special koji (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids. Most commercial shoyu is made by a chemical process in which cereals and soybeans are mixed with acids.

Depending on the ingredients there are different types of soya sauce: - shoyu: mixture of soya beans and wheat - tamari: is only made from soya beans

Shoyu is the foundation of Japanese cuisine, it is the essential ingredient. Shoyu is the most important condiment used to flavour food and also used to cook with. Shoyu can be found in most grocery stores (Asion food section) or in health stores. Shoyu can be stored at room temperature for up to one year.

from soysite

Posted
Bambi beat me again. :D

lol :D

hehe.. anyhow... this tread make me hungry already :D:D

Me too. Just had BBQ ribs last weekend but now want more. I use soy sauce in all my meat preparations. Try not to read too much into that last statement Bambi. :o

Posted (edited)

i had an inspiration from this thread..

yesterday i make BBQ tangy marinade rib,,

but i just make my own recipe

i mixed

- ketchup

- worcester sauce

- honey

- mustard

- pineapple juice

- salt

- origano

- thyme

- pepper

mixed all .. and taste it till i got the nice one, marinade pork rib around 7hrs then grilled

the sauce i add butter and nuked it

nice result :o:D

no doubt why Jamies Oliver wanna date with me :D

Edited by BambinA
Posted

Worcester sauce? Oregano? Paprika? Thyme? OK, maybe you can find some of these things in Bangkok or Pattaya but what happens when you're out in the sticks and hankerin' for some BBQ? Do you really think a dry rub is gonna mask that rancid pork shoulder you bought at the market? Do you really want to let it "turn" another 7 hours? Don't worry! Here's a quick and easy recipe and you can find the ingredients almost anywhere:

http://bbq.about.com/od/barbecuesaucerecipes/r/bln0302b.htm

INGREDIENTS:

* 2 cups Coca-Cola

* 2 cups catsup

* 2 cups white vinegar

* 1/2 onion large onion, finely chopped

* 1 1/2 tablespoons black pepper

* 3 tablespoons chili powder

* 3 tablespoons salt

* 3 tablespoons sugar

PREPARATION:

Mix all ingredients in a saucepan and bring to a boil. Reduce heat and cook slowly for 1-2 hours, stirring occasionally.

Posted (edited)
Do you really want to let it "turn" another 7 hours?

well i just dont wanna make BBQ in midnight :o

Edited by BambinA

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