Foods must be completely submerged in the liquid for the marinade to transmit flavor. The time needed to marinate varies ...

Salt on its own is a solid seasoning for pork, so letting a large cut of pork rest in a dry rub overnight is a common practice. If there is time to let a cut rest overnight, Memphis-style dry-rubbed ...

The key to good ribs is to marinate them well and cook them slowly and over a low temperature until tender.

Pumpkin and apple-flavored desserts may get all the glory in the fall, but apple cider vinegar is an ingredient you can ...

Dry the spare ribs with paper towels, then put them in a medium-sized bowl. Pour the marinade over the ribs and mix well. Leave at room temperature for 30 minutes to one hour, or refrigerate for ...

Time is a crucial ingredient here; it determines the difference between a succulent pork loin and a tough swordfish steak. For seafood, as in this Red Chile-Marinated Shrimp, marinades can impart ...

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

This recipe from my book Stoked is perfect for a long weekend – when you’ve got the time to marinate the ribs and cook a proper barbecue sauce. I love this cornbread, and it’s so good made ...

When buying the pork spare ribs, have the butcher cut them through ... Mix thoroughly and leave to marinate at room temperature for about 30 minutes. Put the black beans in a small bowl, add ...