This seemingly odd action has a practical purpose. ...

Marinating meat enhances its flavour. After the meat has absorbed these flavours, it's advisable to rinse off the excess ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

For ribs cooked on a grill, pork is always a better choice than beef ... then stir in onion. Let cool. Pour marinade into large resealable plastic bag. Rub ribs with mustard powder and add ...

Cooking pork spare ribs low and slow in the oven ... Flip the rib racks over so the meaty side is up. Brush the marinade over the rib racks and grill again until crusty and sizzling.

Dry the spare ribs with paper towels, then put them in a medium-sized bowl. Pour the marinade over the ribs and mix well. Leave at room temperature for 30 minutes to one hour, or refrigerate for ...

Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours. Make the glaze and dipping sauce: In a small bowl, combine the honey with the hot water. In a medium bowl ...

This flavoursome pork rib roast is cut from pork belly still ... Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered.

Mix well. 2. Add the pork's ribs and coat well with the marinade. Leave it in the refrigerator for 6 hours or overnight. 3. Pre-heat the oven to 150 degree C. Grease a baking tray with oil and place ...

Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky ... cleaver that can cut through the bones. Mix the marinade ingredients together in a bowl and steep ...

A pork shoulder roast rivals a standing rib roast or beef tenderloin in richness ... crust and warming with black pepper. Even though the marinade has only four ingredients, the cut of meat ...