Chicken/Rib Marinade

[jonp]

I ran across this one after much searching online one afternoon looking for a Rib Marinade. I made a few changes that I'll put in after the original.

1/4 C Olive Oil
1/4 C Worcestershire Sauce
1 1/4 C Soy Sauce
2 TBS Balsamic vinegar
1 TBS Dijon Mustard
4 Cloves Garlic

That's it. I didn't have Balsamic Vinegar or Dijon mustard so tried it with both white and cider vinegar and regular mustard, it seemed fine. I also added some sweetner to it. First time some maple syrup along with regular mustard, white vinegar on ribs and it was great. Second time for chicken I used molasses, cider vinegar and a little Old Bay Seasoning for spice. Also great. Leaving out the Old Bay and using either brown or horseradish mustard would be interesting. I also let it sit for a few hours turning occasionally. One other thing. I used garlic powder not the cloves and since I love garlic just dumped in what looked good to me.

Both really made the meat tender. I suspect the vinegar helped break down the meat fibers while the olive oil moistened it up. Cooked over low-med on the grill and the ribs/chicken were very juicy.

Great basic and easy marinade with stuff you have in the cupboard. Wife liked it enough that she wrote it down as " Jon's All Time Best Marinade"

[Wayne Smith]

Yup, a marinade is basically acid + oil + flavorings. You can add salt for penetration - that's the soy sauce. Balsamic vinegar will give you a much more intense flavor. Well worth trying if you can get some. I have had to make rubs and marinades for one who will not use any sugar or sweetening at all. It does make it challenging.

[jonp]

Yup, a marinade is basically acid + oil + flavorings. You can add salt for penetration - that's the soy sauce. Balsamic vinegar will give you a much more intense flavor. Well worth trying if you can get some. I have had to make rubs and marinades for one who will not use any sugar or sweetening at all. It does make it challenging.

Yes, it has all the parts needed. If Balsamic wasn't so expensive I'd get some. I've used it for vinegarettes with Good
results.

[MaryB]

A bottle of good balsamic lasts a long time... for marinades you can use a lower end balsamic because of all the other flavors that will cover up the subtle flavors a good balsamic carries.