In culinary theater, dry rubs are the supporting actors to the lead: the meat. These mixtures of dry spices and herbs are ...

Rub vodka over outside of rib roast; sprinkle outside evenly with kosher salt and pepper. (Some of the vodka, salt, and pepper will end up on the baking sheet; discard.) Place roast, fat cap up ...

Place ribs in a dish and pour over two thirds of the marinade, and rub in. Cover with cling-film and marinate overnight in the fridge. Remove cling-film, cover the dish with foil and oven cook at ...

To ensure meltingly tender ribs that are cooked through, simmer in boiling water for 30-45 minutes then drain, cool and marinate overnight. The following day they can be grilled, barbecued or ...

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

Mix well. 2. Add the pork's ribs and coat well with the marinade. Leave it in the refrigerator for 6 hours or overnight. 3. Pre-heat the oven to 150 degree C. Grease a baking tray with oil and place ...

Dry onion soup mix is loaded with savory ingredients that add both deep flavor and tenderness when used as a dry rub or a marinade ... as a dry rub for standing rib roast, brisket, Salisbury ...