I am studying some books on flavor affinities and am thinking about making my first sauce.
However, if I have a set of complimentary ingredients I decide I want to use, to go with my (say) pork spare ribs, how should I decide which ingredients should go into the rub/marinade and which should be used to create a sauce?
Do you all have a simple method for deciding this? Or does it even matter?
Hope you can help!