Stop making boring pork ribs. This pork marinade is needed with soy sauce, brown sugar, garlic, dijon and citrus fruits! It all gathers the most It is juicy, soft and full of taste Pork you have!
The secret to pork ribs full of juicy flavors
- Secret ingredient? orange juice! It is not just for taste. It is the acidity that softens the meat.
- There is no longer dry pork ribs: This marinade is submerged in moisture, so all cutting is soft and delicious, regardless of how you cook.
- Versatile and family -friendly: Not only pork! Use for chickens or vegetables for everyone and use it for delicious dinner.
Pork ribs marinade ingredient
- Soy sauce with salt water: Soy sauce adds delicious persimmon and sprinkles meat. If necessary, replace Tamari (gluten -free) or coconut amino (beans).
- Citrus: Citrus juice not only brightens taste, but also softens meat. Orange juice is preferred, but pineapple or lemon juice work.
- Pork ribs: Mary Naid works for about four pork. All bones and bones are great! You can choose what you like.
How to make pork marinade
It’s too simple. Mix some grocery storage staples together! You will not buy the store again. Other marinades include my steak, chicken and salmon marinade.
- Component combination: Soy sauce, orange juice, brown sugar, chopped garlic, dijon mustard and pepper in the middle bowl. *Store a slightly marinade before adding raw pork. Then wipe off the pork for cooking for the last few minutes to add taste and taste.
- Mary Nate: Pour the Mari -Nade into a sealable plastic bag and add pork ribs. And they soak for at least 1 hour. *Watching for hours or overnight make pork softer and richer. Cook pork as a preferred way. You can bake, bake, or cook at the stove top. Discard used marinade.
ALYSSA’s Pro Tips
- Cooking options: This recipe works great on grills, frying pans or air fryers. Each method provides slightly different textures and flavors.
- Do not cook too much: Pork is completely performed at 145 ° F. Take a rest for 5 minutes before slice of juice so that you can settle back to the meat.
Pork brown marinade
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ingredient
- ¼ cup I am a sauce
- ¼ cup orange juice
- 2 spoon Brown sugar
- 3 cloves Chopped garlic
- 1 spoon Dijon mustard
- ½ Teaspoon pepper
- 4 Pork ribs
guideline
- Wheat together in the middle bowl ¼ cup,,, ¼ cup orange juice,,, 2 tablespoons brown sugar,,, 3 chopped garlic,,, 1 tablespoon dijon mustardand ½ teaspoon pepper.
- Pour marinade into sealable plastic bags and places. 4 pork ribs Enter your bag with Mari -Nade and soak for at least an hour.
- If you cook pork as a preferred way, you can bake, bake or cook at the stove top.
- Discard used marinade.
video
memo
Save not used
Unused pork marinade can be stored for up to one week in a sealed bag or container of the refrigerator. If Mari -Nade is already used for raw meat, dispose of it. Do not reuse.
nutrition
My favorite pork cooking
Pork ribs were a must -growing dinner, but honestly. I did not love them. They have always gained a reputation for being bored or dry. Oh, I wish I had eaten this recipe!
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