Marinades

Marinades serve two different functions: as a tenderizer and flavor enhancer. Flat cuts of meat such a fillet or spare ribs, benefit most from tenderizing marinades. Whichever marinade you decide to work with, it's best to place meat in a heavy zip-top bag with the air squeezed out and turn it often to be sure all surfaces benefit from the marinade.Alternatively, a shallow glass or plastic tray will do just fine but keep the meat well covered and refrigerated.

I love the sauce & marinades sections in the supermarket. You will discover a wide range of marinades you can use for various meats. Experiment, Experiment.
It's always good to taste the marinade before you add in the meat so that you can customize the marinade. (which i always do)

I am all for making marinades from scratch, but you must agree that you must have a kitchen helper (cheat's marinade) when you are short off time.

 Here it goes good people............................

                               Spare Rib Marinade
  Ingredients

• Knorr Spare rib marinade (available nakumatt/uchumi)
• 3cm ginger, grated
• 4 cloves garlic, minced
• Cummin seeds (a pinch)
• Fresh rosemary (a pinch, soaked in a cup of boiling water for 5mins and finely chopped)
• A splash of oil
• Freshly ground black pepper.
• 1 large onion, diced
• 1 tbsp tomato paste

Method

• Mix the marinade in 250ml of water/according to the pack instructions
• In a sauce pan, fry the onion,garlic and ginger until the onions become translucent
• Add tomato paste/concentrated tomatoes, spices and fry for 5mins over medium heat
• Add the marinade and mix with a wooden spoon until smooth, and let it simmer covered for 10mins on low heat
• Add liquid if the mixture becomes too thick and adjust the flavours
• Set aside and let it cool.

This marinade can be stored in the fridge for 4 days in an air tight jar ready for use.