Decided to do some spares for tomorrow. I've been liking the marinade in place of the dry rub, so mixed up a batch and have the ribs soaking
.
Kitchen Sink Marinade, tastes pretty good
.
1C - red wine vinegar
3/4C - balsamic vinegar
2/3C - evoo
10oz - apple juice
1/2C - brown sugar
1/3 - worcestershire sauce
1/4 - spicy brown mustard
5Tbsp - italian seasonings
3Tbsp - emeril's essence
3Tbsp - dried minced onion
3Tbsp - minced garlic
2-1/2Tbsp - ginger
2Tbsp - chili powder
1Tbsp - dill
Removed the membrane, breastbone, trimmed off some of the fat and cut back the thinner edges.
Into the marinade to soak overnight.
More tomorrow
.
Kitchen Sink Marinade, tastes pretty good
1C - red wine vinegar
3/4C - balsamic vinegar
2/3C - evoo
10oz - apple juice
1/2C - brown sugar
1/3 - worcestershire sauce
1/4 - spicy brown mustard
5Tbsp - italian seasonings
3Tbsp - emeril's essence
3Tbsp - dried minced onion
3Tbsp - minced garlic
2-1/2Tbsp - ginger
2Tbsp - chili powder
1Tbsp - dill
Removed the membrane, breastbone, trimmed off some of the fat and cut back the thinner edges.
Into the marinade to soak overnight.
More tomorrow