Marinade for pork ribs

Much healthier than any mayonnaise marinade. A light marinade based on a ripe tomato with spices will be a good addition for fatty pork ribs. And due to its low energy value, such a marinade will not increase the calorie content of the dish at all.

UnicornSteak

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Tomatoes (1 large summer tomato)

Soy sauce

Carnation

Garlic

Chili sauce

Sour cream

Zira (Or cumin, which is the same.)

Italian herbs

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 7 % 2 g

Carbohydrates 83 % 24 g

75 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
Wash the ripe tomato and release it from the stalk. Cut into large pieces. Send it to the blender bowl, along with peeled garlic cloves and Italian herbs. Grind the vegetables with a blender first in pulse mode at low rpm, and then gradually increasing the speed, achieving uniformity of the mixture.
Step 2:
The next step is to add sour cream. The fatter the sour cream, the tastier the marinade will turn out. Also add hot chili sauce and soy sauce.
Step 3:
Mix the marinade again with a blender or a regular spoon.
Step 4:
In a mortar, using a pestle, grind the clove buds and cumin (in another way, cumin).
Step 5:
Add the chopped spices to the marinade and mix the mixture thoroughly with a spoon. Done!

From the specified number of ingredients, I got 350 ml. marinade. And this amount was more than enough for 600 gr. ribs.
Pork ribs must be marinated for at least four hours. And even better, the marinade will work for the whole night. Keep the meat in the refrigerator all this time.
I marinate meat immediately in food plastic bags. It is very comfortable.
Choose summer tomatoes for the marinade. From plastic winter tomatoes, the marinade will turn out not so rich and tasty.
You can pre-peel the tomatoes. This is how they do it. A cruciform incision is made on the tomato (on the opposite side from the stalk) and scalded with boiling water. So the peel will easily come off.
If you have fresh Italian herbs: basil, rosemary and oregano, they will play their role much better than dried herbs.
Fresh garlic can be replaced with granulated dried garlic.
I always say that it is better to grind the seasonings yourself in a mortar or in a mill than to use ready-made purchased powders. Whole spices enrich the dish in a very special way.
As a result, the marinade turns out to be universal. It is suitable for pork kebabs, and for roasting chicken or even for roasting fish.
Bon appetit!