RED WINE VINEGAR PORK MARINADE RECIPES

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COUNTRY-STYLE PORK RIBS WITH RED WINE VINEGAR SAUCE RECIPE ...



Country-Style Pork Ribs With Red Wine Vinegar Sauce Recipe ... image

Make and share this Country-Style Pork Ribs With Red Wine Vinegar Sauce recipe from Food.com.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup red wine vinegar
1/4 cup ketchup
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon Tabasco sauce
1/4 teaspoon fresh ground black pepper
1/4 teaspoon chili powder
8 country-style pork ribs, about 4 pounds, trimmed of excess fat
kosher salt
fresh ground black pepper
hickory chips, soaked in water for at least 30 minutes

Steps:

  • Make the sauce: in a medium saucepan, combine all the sauce ingredients; bring to a boil.
  • Decrease heat and simmer for 15 minutes, stirring occasionally.
  • Remove from heat and let cool to room temperature.
  • Pour some of the sauce into a small bowl to use for basting the ribs.
  • Let the ribs stand at room temperature for 20-30 minutes before grilling.
  • Season ribs with salt and pepper; follow your grill’s manufacturer’s instructions for using wood chips.
  • Grill over Indirect Medium heat for 1-1 ½ hours, until the meat is tender, turning once halfway through grilling time.
  • During the last 20 minutes of grilling time, baste with the small bowl of sauce.
  • Serve warm with the remaining sauce on the side.

Nutrition Facts : Calories 57, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 927.3, CarbohydrateContent 13.7, FiberContent 0.3, SugarContent 12.3, ProteinContent 1.8

RED WINE, JUNIPER, AND BAY LEAF MARINADE RECIPE | MARTHA ...



Red Wine, Juniper, and Bay Leaf Marinade Recipe | Martha ... image

This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 cup; enough for 2 pounds of meat or fish

Number Of Ingredients 7

1/2 cup dry red wine
2 shallots, coarsely chopped
3 dried bay leaves
2 tablespoons dried juniper berries, crushed
2 tablespoons extra-virgin olive oil
1 teaspoon whole black peppercorns, crushed
Coarse salt and freshly ground pepper

Steps:

  • Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade, rubbing gently into meat. Cover; refrigerate for length of time specified below, turning occasionally.
  • Before cooking, remove meat from refrigerator; let it come to a cool room temperature. Discard marinade. Season meat with salt and pepper, and cook as desired.

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