Pork Marinade Recipes

Pork Marinade Recipes

Try this delicious marinade for pork chops and pork ribs. As a rule when it comes to pork ribs, most use a dry rub, but we make the exception to this rule because for some reason this marinade recipe works well with pork ribs.

This marinade also works well with beef, such as beef ribs, beef tenderloin and can also be used with chicken.

Ingredients

1/2 cup worcestershire sauce
1/2 cup butter (1 stick)
1/2 cup minced onion
1/4 cup white vinegar
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt

If you like garlic, add 2 cloves, crushed or 1 teaspoon of jarred crushed garlic. You can also substitute red wine vinegar for the white vinegar to mellow the acidity.

Instructions For
Pork Marinade Recipes

Melt the butter in a nonreactive saucepan over medium heat. Add the onions and saute until they are softened. Add the rest of the ingredients and simmer 10-15 minutes, stirring occasionally. Let the marinade cool down before using.

Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 2 to 8 hours or overnight, turning the bag occasionally to distribute marinade evenly.

Marinating Tips

Best to marinade in resealable plastic food bag, a bag will help to cut down on clean up and allow you to turn, to evenly distribute the marinade.

You can marinade in plastic, glass, or stainless steel containers, covered with lid.

Don't marinade in aluminum containers or foil, a chemical reaction could spoil the meat.

Don't reuse leftover marinade for other food.

Don't use marinade from raw meat unless its boiled first for several minutes.

Always marinade in the refrigerator, never at room temperature.

Tenderizing marinades penetrate about 1/4 inch into the surface of the meat.

Less tender cuts, benefit from a marinade with tenderizing ingredients (food acids or enzymes) and marinating times of 6 to 24 hours, more than 24 hours and the meat becomes mushy.

They work best on thinner cuts, under 3/4 inch, if you are marinating a large or thick piece of meat you will end up with a mushy exterior and an unaffected center. Thicker cuts can be marinated if you puncture with a fork to penetrate the meat, but this may give uneven results, with further undesirable side effects of allowing meat juices to be lost while cooking.

More Great Tenderizing Marinades