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Wednesday, January 13, 2010

Marinade for Spare Ribs: Asian Inspired

I think everyone has a particular flavor-bent: you know what I mean...the way you return to certain ingredients when you reach into the cabinet or the 3-5 restaurants you go to over and over. I can delve into many different flavors and be happy but I really love Asian flavors and tend to seek out ways to incorporate them into our daily menu.

I made this marinade because I didn't feel like making a rib-rub and thought I'd marinate the meat for a few days - and I was glad I did. The soy just seeps into every open pour on the meat's surface and what leaps back at you is so rich and tangy. I marinaded 3.5 lbs. pork spare ribs - on the bone - from Sunday to Tuesday night. There was plenty of extra marinade that I could have "basted" the meat a few times before the cooking process was complete. While it marinaded in the fridge, I turned the bag a few times.

I'd say you can use this for any meat - flank steak, skirt steak, pork chops, or even chicken, etc. It's easy to make and even easier to enjoy.

Asian Inspired Meat Marinade
1/4 cup Dijon mustard
1/2 cup soy sauce (low sodium)
1 Tbsp. old fashioned BBQ sauce
1/8 tsp. dry wasabi mustard
1/8 tsp. dried basil
1/8 tsp. ground ginger
3 scallions
4 garlic cloves
1 1/2 Tbsp. fresh parsley
Juice of 1 lime

Combine all ingredients in a food processor until no large pieces of garlic remain and it's well combined. Place meat into a large bowl or a zip bag and pour mixture over the meat. Marinate from 24 -48 hours in the refrigerator. Cook meat according to directions

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