I had practiced what I preach: take something out of the freezer in advance to thaw and then you are obligated to cook it. Problem was, I didn’t have the time to slow cook the pork ribs which is the preferred method. So instead, I made up this marinade, let the ribs sit in it for a while, then grilled them.
Dean was skeptical, he thought they’d be tough. I basted the daylights out of them while they were on the grill, God forbid I feed Dean tough ribs and get ridiculed indefinitely for it. I reduced the remainder of the marinade on the stove top so it was good and cooked through and a nice sauce….
While consuming these tasty ribs, Dean said, “This marinade is something my Dad would like.” I thought that was a good thing. You don’t know Dean’s dad, but trust me, that is a good thing.
- 1/4 c. soy sauce
- 1/4 c vermouth or dry sherry
- 1/2 c oyster sauce
- 1/3 c sugar or less if you use honey
- small knob grated ginger
- 1-3 Tbs Chinese Garlic Hot Sauce to taste
- Mix it all together combine it with ribs in plastic ziplock and let marinate for 2-8 hours.
- Cook on the grill turning several times and basting for 8-12 minutes depending on size and your fearlessness of rare pork.
Eat. They are surprisingly tender and delicious.