With summer on its way, you’re not doubt raring to fire up the barbecue if you haven’t already. While good cuts of meat with be delicious on their own with a bit of seasoning and the right grilling or smoking methods, they can only be made better with a delicious marinade.
This is because marinades are not just there to flavour meat, they’re also a tenderizer and can make a tough piece of pork or beef tender and moist, in addition to making it more flavourful.
Keep in mind that poultry and seafood is typically not tough so marinating either of these for too long could turn it into mush. Or in the case of some seafoods that begin to cook in acidic marinades, extended marinating can overcook the food and make it too tough.
On the other hand, beef and pork tends to need to be marinated for longer, as is the case with this recipe for an apple ginger marinade from The Cooking Ladies’ best Little Marinade, Salsa, Sauces & Rubs Cookbook.
They suggest marinating pork ribs anywhere from four to 12 hours; then roasting or barbecuing them over indirect heat. This marinade can also be used as a basting sauce. Keep in mind that the meat should be covered and refrigerated while marinating.
Apple Ginger Marinade
(makes 4 cups)
3 tbsp. chopped fresh ginger
4 garlic cloves, chopped
4 tsp. prepared hot mustard
3 tbsp. soy sauce
1 tbsp. brown sugar
4 cups apple cider
In a bowl, combine ginger, garlic, mustard, soy sauce and brown sugar. Add apple cider and stir well.
If you do not choose to discard leftover marinade, you can use it as a condiment to be served with the cooked meat. But, you need to boil it for at least 10 minutes to destroy any bacteria that would have been picked up from the raw meat during marinating.
For more recipes, visit www.scratchanddent.ca or stop by the store at 407 Gage Avenue, Unit #4 in Kitchener.