Barbecue Marinade For Pork And Beef Ribs

This Barbecue Marinade can be used for most meats, especially ribs. It is the blend of sweet and salty that makes it work so well.

Brisket With Barbecue Marinade
Brisket With Barbecue Marinade
Head straight on to the Recipe For ♥ Barbecue Marinade ♥

I have the most amazing Dermatologist. What he lacks in bedside manner he makes up for in expertise. We have the same conversation every year. I go during winter and it is usually the coldest day of the year. So, we discuss the weather. After asking if there is anything of concern he sends me off to undress. His bed has a privacy curtain which for the life of me I cannot see the point of. He has to examine every bare inch of flesh to make sure there are no hidden melanomas. There is also a gown which I must say in winter is a necessity as he keeps the room warm enough for when you are dressed. About 5 years ago our discussion extended to a young man who had failed to come in for what should have been a routine removal of a mole.

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He had noticed a change and it was bleeding, but the R500 consulting fee was in his opinion more than he could afford. The sad thing is that this cost him his life. So when I noticed a small bump on my face that was not going away I asked Nadia to take a closer look. And she told me to go straight to the Doctor. I paid attention to her opinion and went to see the Dermatologist not even 2 months after my annual check up. And I was just in time to have the bump burnt off before it turned into skin cancer. Do you see a Dermatologist on a regular basis?

Classic Barbecue Marinade
Classic Barbecue Marinade

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Barbecue Marinade

This sweet and salty marinade works perfectly with all meats
Recipe Category: Condiments

Ingredients

  • 30 mls coconut sugar
  • 60 mls tomato paste
  • 30 mls Dijon mustard
  • 30 mls olive oil
  • 30 mls soy sauce
  • 30 mls Worcestershire sauce

Instructions

  • Place all of the ingredients into a bowl and whisk to combine
  • Use as a marinade for ribs or any other meat, coating well
  • Cover and refrigerate for a minimum of 2 hours
  • Use as a basting sauce when cooking the meat

Dave and I leave England tonight to come home. We will be back at work on the 20th of November and I will start replying to comments then. You can follow our trip by taking a look at our holiday blog.

Inspiration published on Lavender and Lime November 18:

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